Chicken CurryMild and delicious

This Chicken Curry is delicious and a great recipe for the colder months. We aren’t big on curry, but we do love squeezing in ‘not so usual’ recipes like this Chicken Curry just for a bit of change. Lots of…

This Chicken Curry is delicious and a great recipe for the colder months.

We aren’t big on curry, but we do love squeezing in ‘not so usual’ recipes like this Chicken Curry just for a bit of change. Lots of flavour and texture in just a spoonful and super easy to make!

 

serves
4
time needed
prep cook
ingredients
10
difficulty
medium
rating (click to rate)
5.0 based on 1 rating, click to rate

Ingredients

  • 2 Chicken Breast Fillets cut into small squares
  • 1 Onion
  • 2 Garlic Cloves
  • 410 grams Crushed Tomato
  • 400 grams Coconut Milk
  • 1 tbsp Coriander dried
  • 1 tbsp Cumin powder
  • 1 Chicken Stock Cube
  • 1 Capsicum
  • 1 tsp Curry Powder


Method

  1. Put a dash of oil in a fry pan, and brown the onions, capsicum and garlic.
  2. Add the chicken and brown.
  3. Add the stock cube during the browning process.
  4. Add the coriander, cumin, and curry powder.
  5. Pour the tin of tomatoes over the top, followed by half a tin of water.
  6. Stir everything all together, then let it simmer on low until it has reduced and seems quite thick (this takes about 15 mins).
  7. Add coconut milk/cream and turn the temperature right down.
  8. Simmer for another 15 mins or so, until it has reached the consistency you like, add salt to taste.
  9. Serve with rice and garlic bread.

Notes

Recipe Hints and Tips:

  • Chicken Curry is suitable to freeze for up to three months.
  • This is also very nice the next day, and can be frozen.
  • Coconut cream can be used for a thicker result, but if you use coconut milk it can still be simmered down to a thick sauce.
  • Veggies could definitely be added during the tomato stage, or served on the side.

 

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