tamingtwins.com
Easy Chicken Curry
This is a delicious, healthy and easy Chicken Curry recipe for those days without much effort or energy. You'll have a tasty, satisfying meal on the table in less than an hour.
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Instructions
- 01
Make the marinade: Mix the diced chicken breasts with the garlic, yoghurt, curry powder, salt and pepper and set to one side for 2 hours (or even better, pop it in the fridge overnight).
- 02
Cook the onions: Heat the oil in a large frying pan over a medium heat and cook the onions for 8-10 minutes until softened. Add the ginger in.
- 03
Now the chicken, tomato puree and yoghurt: Stir in the tomato puree, then add in the chicken and yoghurt mix, and cook for 8-10 minutes until the chicken is cooked on the outside.
- 04
Rest of the ingredients in: Add in the chopped tomatoes and the coconut milk and simmer for 30-40 minutes until the chicken is cooked through and the sauce has thickened.
- 05
To serve: Serve with rice, naan, some very thinly sliced red onion and a little chopped coriander.
Nutrition
per serving · 1 serving
- Calories
- 588
- Protein
- 56g
- Carbs
- 22g
- Fat
- 32g
- Fiber
- 5g
- Sugar
- 9g
- Sat. fat
- 21g
- Sodium
- 1221mg
- Cholesterol
- 146mg
Variations & swaps
Substitutions
- Vegetarian – You can use a chicken/meat alternative if you’d like to make this a vegetarian dish.
- Chicken thighs – If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time.
- Vegetables – If you’d like to bulk this out or add a little more goodness, feel free to add any vegetables that you have in. I love spinach, mushrooms and cauliflower in a curry, and chickpeas also work really well too.
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