Chicken curry

By naiey123

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)

1 Picture

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Ingredients

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

Details

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

Preparation

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

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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