Spring chicken curry  in a hurry

Spring chicken curry in a hurry

Packed with juicy, fresh flavours – and much quicker than waiting for a takeaway delivery!

By , 31 March 2016
Spring chicken curry in a hurry
  • Ready in: 45 mins
  • Serves: 6
  • Price: £1.53 per serving
Nutritional Info
Each 425g serving contains
  • Energy 1547KJ 370KCAL
    19%
  • Fat med
    17.9g
    26%
  • Saturates high
    6.8g
    34%
  • Sugars low
    6.0g
    7%
  • Salt low
    0.85g
    14%
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 1 red onion
  • 1tbsp sunflower oil
  • 1.1kg pack Butcher’s Selection British Chicken Thighs, boned and diced
  • 4tbsp curry paste
  • 400g can reduced fat coconut milk
  • 200ml vegetable stock
  • 400g can kidney beans, rinsed and drained
  • 1 pointed red pepper, deseeded and diced
  • 250g pack asparagus, spears, sliced
  • 1 large carrot, grated
  • 1tbsp cornflour, mixed with 1tbsp water
  • 50g baby spinach, washed
  • 10 radishes, chopped
  • 2tbsp chopped coriander
  • Rice and naan, to serve
Method
  • Fry the onion in the oil for 4 mins, until soft. Add the chicken and cook for 3 mins. Stir in the curry paste and cook for 2 mins. Add the coconut milk, stock and beans and simmer for 25 mins.

  • Add the pepper, asparagus carrot and cornflour mixture. Cook for 4 mins. Stir in the spinach. Top with the radishes and coriander, then serve with the rice and naan.