Chicken curry

By naiey123

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

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 1.9/5 (65 Votes)

1 Picture

Thai Green Chicken Curry (Gaeng...

Curried chicken & mango salad

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.

Like these recipes? Then you'll love

Vague Spaghetti Bolagnaise Recipe 4.7/5 (15 Votes)
Family Toad in the Hole 4.5/5 (6 Votes)
Colourful vegetable lasagne 4.6/5 (21 Votes)
Spinach, Mozzarella & Ricotta... 4.4/5 (56 Votes)
Coronation Chicken 3.6/5 (105 Votes)
Cornish chicken with lemon and... 4.1/5 (43 Votes)
Veal stew with green beans 3.9/5 (106 Votes)
Vegetable Toad in the Hole 3.2/5 (174 Votes)

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.