Chicken curry


Serves 6

Ready in 35 Minutes


● 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, to serve ● Basmati rice, to serve


1. Cook 513g chicken thigh fillet pieces in 1 tbsp olive oil until brown. Remove and set aside. 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. 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. 4. Add 150g green beans and simmer for 5 minutes. 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.

Nutritional Info:

Special Diets:

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