0 from 6 votes
Easy Peasy Chicken Curry
This Easy Peasy Chicken Curry is quick to prepare, uses only a handful of ingredients and tastes fabulous. It’s much healthier than a takeaway and - dare I say it - even tastier than many takeaway chicken curries I have had. (And only 15 minutes hands-on time!)
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 300 kcal
Course:
Main Course
Cuisine:
Fusion , Indian , British
Ingredients
- 1 red onion roughly chopped
- 3 garlic cloves roughly chopped
- 2 cm fresh ginger peeled and roughly chopped
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 cinnamon stick (optional)
- 6 cardamom pods (optional)
- 1 tablespoon olive oil
- 8 boneless, skinless chicken thighs (or 4 chicken breasts) cut into bitesize chunks
- 400 ml tin coconut milk
- 2 tablespoons fresh coriander chopped (plus extra for garnish)
- Buckwheat, brown rice or basmati rice to serve
Instructions
- Place the onion, garlic and ginger in a food processor and blitz until it is a paste. Alternatively you can do this with a hand blender, or if you don’t have one, just chop these 3 ingredients very finely and continue as below.
- Add the garam masala, cumin and turmeric to the paste and stir together. Set aside.
- Put 1 tablespoon of olive oil in a wide deep pan (ideally non-stick). Heat up the pan on a high heat for one minute and then add the chopped up chicken thighs. Stir-fry the chicken on a high heat for 2 minutes, then turn the heat down and add the curry paste. Allow the chicken to cook in the paste for 3 minutes and then add half the coconut milk (200ml), plus the cinnamon and cardamom (if using). Bring to the boil and then turn down and allow to simmer for 30 minutes until the curry sauce is thick and delicious!
- If the curry starts to get dry, add a splash more coconut milk. You may not need it all, but if you like a slightly more saucy curry, by all means add the lot!
- While the curry is cooking, make your accompaniment (buckwheat/rice) and any side dishes.
- When the curry is ready, add the chopped coriander and serve immediately with buckwheat or rice and a nice glass of chilled white wine… I mean water!! ;-)
Cup of Yum
Notes
- If you wanted to add even more goodness to this curry you could add a couple of handfuls of kale or spinach. Add the kale in 5 minutes before the end of the cooking time, or add the spinach in right at the end.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
18g
(6%)
Protein
30g
(60%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
143mg
(48%)
Sodium
163mg
(7%)
Potassium
500mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
66IU
(1%)
Vitamin C
4mg
(4%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 300
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 143mg | 48% |
| Sodium | 163mg | 7% |
| Potassium | 500mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.