Chicken Curry

Name: Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g chicken breast fillets; 1 null medium onion; 2 null garlic cloves; 2 tbsp extra-virgin olive oil; 1.5 tbsp curry powder; 200 ml coconut milk; 100 ml chicken stock or water; 1 tbsp tomato purée (or crushed tomatoes); null null salt; null null freshly ground black pepper; null null fresh coriander, chopped (optional); null null basmati rice, to serve

#Easy #Chicken

Total Time40mins

Rating0.0/ 5.0

Servings4people

Bea Domínguez

@bea.dominguez

Ingredients

chicken breast fillets500 g

medium onion1

garlic cloves2

extra-virgin olive oil2 tbsp

curry powder1.5 tbsp

coconut milk200 ml

chicken stock or water100 ml

tomato purée (or crushed tomatoes)1 tbsp

salt

freshly ground black pepper

fresh coriander, chopped (optional)

basmati rice, to serve

Instructions

Cut the chicken breast fillets into roughly 2-3cm cubes and season all over with salt and pepper.

Heat the extra-virgin olive oil in a large frying pan over a medium heat. Add the chopped onion and fry for 5–7 minutes until soft and translucent.

Add the chopped garlic and cook for another minute.

Increase the heat, add the chicken and brown on all sides without cooking it through.

Sprinkle the curry powder over the chicken and onions, stir well and cook for 1 minute.

Pour in the coconut milk, chicken stock (or water) and tomato purée, then bring to the boil.

Reduce the heat, cover and simmer for 15–20 minutes, uncovering for the last 5 minutes if the sauce is too thin.

Meanwhile, cook the basmati rice according to the packet instructions.

Serve the curry piping hot, scattered with chopped fresh coriander if you like.

Comments (0)

Share your experience

Rate this recipe

Add Photos (0/5)