Chicken curry
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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
- Blend all the spices, garlic, chilli and olive oil together.
- Place the blended mixture and diced onion in a wok and sauté for 5 minutes.
- Add the diced chicken and sauté till browned.
- Add the chopped tomatoes and water and simmer for 10 minutes.
- 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
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