Chicken curry

Chicken curry

For a great family meal at home, try this succulent chicken recipe.

By , 21 September 2015
Chicken curry
  • Ready in: 35 mins
  • Serves: 6
  • Price: £1.40 per serving
Nutritional Info
Each 429g serving contains
  • Fat med
    19g
    27%
  • Saturates high
    6.3g
    31%
  • Sugars low
    9.9g
    11%
  • Salt low
    0.7g
    11%
  • Energy 2378KJ 568KCAL
    28%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 554kJ/132kcal.
Ingredients
  • 513g chicken thigh fillet pieces
  • 2 onions, diced
  • 2 cloves garlic
  • 2 tbsp medium curry powder
  • 400ml reduced-fat coconut milk
  • 1 tbsp tomato purée
  • 150ml water
  • 125g carrots, sliced
  • 2 aubergines, cubed
  • 150g green beans
  • 2 tsp cornflour
  • Fresh coriander, to serve
  • Basmati rice, to serve
  • Poppadums to serve
Method
  • Cook 513g chicken thigh fillet pieces in 1 tbsp olive oil until brown. Remove and set aside.

  • Cook 1 tbsp olive oil and 2 diced onions. Add 2 garlic cloves and 2 tbsp medium curry powder. Stir over a low heat for 1 minute. Add the chicken.

  • Add 400ml reduced-fat coconut milk, 1 tbsp tomato purée and 150ml water, then simmer for 10 minutes. Add 125g sliced carrots and 2 cubed aubergines. Simmer gently for another 10 minutes.

  • Add 150g green beans and simmer for 5 minutes.

  • Mix 2 level tsp cornflour with 2 tbsp water and stir in with fresh coriander. Cook for a minute. Serve with cooked basmati rice and poppadums.