November 17, 2019

Chicken curry recipe

Chicken curry recipe

less than 30 mins

This fast and simple chicken curry is creamy, filled with flavour and will take not even half an hour!

Each and every serving gives 232 kcal, 25g healthy proteins, 6.5g carbs (in which 4g sugar), 11g body fat (in which 3g saturates), 3rd generation dietary fibre and .6g sodium.

lower than 30 mins


  • 6 spring season onions
  • 3 garlic clove cloves
  • 2 tbsp vegetable oil
  • half a 400g tin cut tomato plants
  • 2 tbsp curry powder
  • 1 tsp ground ginger herb
  • 400g/14oz boneless skinless chicken thigh, reduce into 2.5cm/1in items
  • 100ml/3fl oz Greek-type all-natural yoghurt, plus extra to serve
  • sea salt and pepper

To offer

  • 200g/7oz long grain rice


Thinly cut the springtime onions, reserving a few the sliced green parts for garnish. Remove and cut the garlic. Heat the oil within a large saucepan more than a medium sized temperature and cook the spring red onion and garlic for a couple a few minutes. Add the tomato plants, curry powder and soil ginger herb and cook for 3-4 minutes. In the event the pan will get dry put in a a little normal water and make sure the seasoning don’t burn off.

Add the chicken and cook for 5 moments. Make certain all the chicken is covered and is also beginning to brownish on the ends.

Put 250ml/9fl ounce drinking water and provide for the boil. Decrease to a medium to lower heat and cook for 10-fifteen minutes, or till the chicken is cooked through without any sign of pink drinks in the midst of the pieces.

Whilst the fowl is cooking, prepare the rice. Fill the rice into a saucepan and rinse off it under the chilly faucet to take away any gloomy starchy foods. Empty the cloudy water out. Put clean water for cooking the rice. You will need almost twice as much normal water as rice. (If you are using a mug of rice, include rather less than two cups of water). Give the boil then lessen the warmth to some low simmer. Include using a top and prepare really gently for 10 minutes. Remove through the warmth and then leave to face with the cover on for 10 minutes. This will finish cooking the rice. Keeping the lid on is very important, so none of the vapor escapes.

Go ahead and take curry from the warmth, blend within the yogurt then period with sea salt and pepper. Assist the curry using the rice and garnish with a drizzle of yogurt.

Formula Suggestions

The secret to the rice is departing it to steam using the top on once you remove it the heat.

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