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Chicken curry


For a great family meal at home, try this succulent chicken recipe.
Ready in
35 Minutes

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Rate this recipe 1.9/5 (65 Votes)


  • 513g chicken thigh fillet pieces
  • 2 onions
  • diced
  • 2 cloves garlic
  • 2 tbsp medium curry powder
  • 400ml reduced-fat coconut milk
  • 1 tbsp tomato purée
  • 150ml water
  • 125g carrots
  • sliced
  • 2 aubergines
  • cubed
  • 150g green beans
  • 2 tsp cornflour
  • Fresh coriander
  • basmati rice and poppadums to serve


servings 6
Level of difficulty Average
Cooking time 35mins
Cost Budget Friendly


Step 1

Cook 513g chicken thigh fillet pieces in 1 tbsp olive oil until brown. Remove and set aside.

Step 2

Cook 1 tbsp olive oil and 2 diced onions. Add 2 garlic cloves and 2 tbsp medium curry powder. Stir over a low heat for 1 minute. Add the chicken.

Step 3

Add 400ml reduced-fat coconut milk, 1 tbsp tomato purée and 150ml water, then simmer for 10 minutes. Add 125g sliced carrots and 2 cubed aubergines. Simmer gently for another 10 minutes.

Step 4

Add 150g green beans and simmer for 5 minutes.

Step 5

Chicken curry - Step 5

Mix 2 level tsp cornflour with 2 tbsp water and stir in with fresh coriander. Cook for a minute. Serve with cooked basmati rice and poppadums.

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