Chicken curry

Succulent, spicy chicken curry with a subtle combination of flavours and a hint of lemongrass throughout, makes this a warming and easy meal to enjoy.

SERVES:  5-6 PREP TIME:  20 mins COOK TIME:  30-40 mins

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon lemongrass powder or 1 stem fresh lemongrass, finally chopped
  • 3 cloves garlic
  • 1 long red chilli, deseeded and finely chopped
  • 2½ teaspoons curry powder
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1kg chicken fillets, diced
  • 1 tin chopped tomatoes
  • 1 cup water
  • 1 cup frozen green beans

Method

  1. Blend all the spices, garlic, chilli and olive oil together.
  2. Place the blended mixture and diced onion in a wok and sauté for 5 minutes.
  3. Add the diced chicken and sauté till browned.
  4. Add the chopped tomatoes and water and simmer for 10 minutes.
  5. Add the beans and cook for the last 5 minutes, adding more water if needed.

Inspiration and top tips

  • Instead of beans, try other vegetables – peas, spinach, cooked squash or broccoli work well
  • Chicken can also be replaced with lamb, tofu, prawns or fish
  • Beautiful served with salad or on a bed of quinoa or rice

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Dairy freeGluten free

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