Spring chicken curry  in a hurry

Speedy spring chicken curry

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

By , 31 March 2016

(4 votes)

Speedy spring chicken curry
  • 45 Mins

  • Serves: 6

Nutritional Info
Each 425g serving contains
  • Energy

    1548KJ

    370KCAL

    19%
  • Fat

    17.9g

    med

    26%
  • Saturates

    6.8g

    high

    34%
  • Sugars

    6.0g

    low

    7%
  • Salt

    0.85g

    low

    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.