Easy chicken curry
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Rich flavours and irresistible aromas make this easy chicken curry the perfect winter warmer that's packed with spices
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
450 g, (Buy 500g), fat trimmed, chopped
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Ground coriander
1½ tsp
Ground turmeric
½ tsp
Ground cayenne pepper
¼ tsp
Canned diced tomatoes
400 g, (1 x 400g can)
Light canned coconut milk
½ cup(s), (125ml)
Pumpkin
300 g, peeled, cut into 2cm pieces
Cauliflower
300 g, cut into florets
Frozen green peas
1 cup(s), (120g)
Fresh coriander
2 tbs, chopped
Lime(s)
1 medium, wedges, to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Cook chicken in 2 batches, stirring occasionally, for 4 minutes each batch or until golden brown. Set aside.
2
Cook onion in same pan, stirring occasionally, for 5 minutes or until very soft and golden brown. Add garlic, ginger, coriander and spices and cook, stirring, for 30 seconds.
3
Return chicken to pan. Stir in tomatoes, ¾ cup (180ml) water and coconut milk. Add pumpkin and cauliflower. Cover and bring to a simmer. Cook, partially covered, for 15 minutes or until vegetables are tender and chicken is cooked through.
4
Stir in peas and cook for 2 minutes or until tender. Sprinkle with coriander leaves. Serve with lime wedges.
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