Chicken Curry
Course: mainCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
400
kcalTotal time
50
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 Chicken breast fillets-cut into small squares
1 Onion
2 Garlic cloves
410 gram Crushed Tomato
400 gram Coconut Milk
1 tbsp Coriander-dried
1 tbsp Cumin-powder
1 Chicken Stock Cube
1 Capsicum
1 tsp Curry Powder
Directions
- Put a dash of oil in a fry pan, and brown the onions, capsicum and garlic.
- Add the chicken and brown.
- Add the stock cube during the browning process.
- Add the coriander, cumin, and curry powder.
- Pour the tin of tomatoes over the top, followed by half a tin of water.
- Stir everything all together, then let it simmer on low until it has reduced and seems quite thick (this takes about 15 mins).
- Add coconut milk/cream and turn the temperature right down.
- Simmer for another 15 mins or so, until it has reached the consistency you like, add salt to taste.
- Serve with rice and garlic bread.
- 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.
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!
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