Kids-kitchen-chicken-curry-imogen

Imogen’s chicken curry

Kids' Kitchen star, Imogen, shares her favourite chicken curry recipe. Recipes for kids, by kids.

By , 02 December 2019

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Imogen’s chicken curry
  • 50 Mins

  • Serves: 4

Nutritional Info
Each 546g serving contains
  • Energy

    1965KJ

    470KCAL

    24%
  • Fat

    6.0g

    low

    9%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    13.1g

    low

    15%
  • Salt

    0.49g

    low

    8%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 360kJ/86kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 3 medium onions, sliced
  • 4 garlic cloves, grated
  • 3cm piece ginger, grated
  • 1tsp black peppercorns
  • 1 bay leaf
  • 3 cloves
  • 2 cardamom pods
  • 1 cinnamon stick
  • 1tbsp mild chilli powder, plus extra to serve
  • ¼tbsp madras curry powder
  • 1tbsp turmeric
  • ¼tbsp ground coriander
  • ¾tbsp ground cumin
  • 2 tomatoes, roughly chopped
  • 4 chicken breast fillets, cut into 2cm chunks
  • 2 mixed peppers, deseeded and thinly sliced
  • 1tsp fenugreek seeds
  • 180g mild baby spinach
  • 1 green chilli, thinly sliced (optional)
  • FOR THE SALSA
  • 2 tomatoes, chopped
  • Juice ½ lemon
  • 1 small onion, finely chopped
  • ½ x 20g pack fresh coriander, chopped
  • 1 green chilli, deseeded and finely chopped (optional)
  • TO SERVE
  • 200g basmati rice, cooked according to pack instructions
  • Lemon wedges, to squeeze over (optional)
  • 4tbsp plain natural yogurt (optional)
Method
  • Heat the oil in a pan over a medium setting. Add the onions and fry for 10 mins.

  • Add the garlic and ginger; fry for 2 mins. Add the peppercorns, bay leaf, cloves, cardamom pods and cinnamon stick. Fry for 2 mins. Add the chilli and curry powders, turmeric, ground coriander and cumin.

  • Add the tomatoes and 250ml water to the pan; cover and cook for 10 mins.

  • Add the chicken and peppers, stir together, cover and cook for 20 mins.

  • Mix together all the ingredients for the salsa.

  • When the sauce thickens and the chicken is cooked through, remove the cloves, cardamom, cinnamon stick, bay leaf and peppercorns. Stir through the fenugreek, spinach and chilli (if using); cook until the spinach wilts.

  • Divide the rice and curry between 4 plates. Serve with the salsa, lemon wedges and the yogurt sprinkled with a pinch of chilli powder.