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Sunday, December 12, 2021

Easy Chicken Curry

 Source: https://www.recipetineats.com/chicken-curry/

 




Ingredients: 

1.5 tbsp oil (vegetable, canola)

▢2 garlic cloves , minced

▢2 tsp ginger , grated

▢1/2 onion , finely chopped

▢500g / 1lb chicken thighs, sliced (Note 1)

▢2.5 tbsp curry powder (Note 2)

▢270 ml / 1.25 cups coconut milk , full fat (9 oz) (Note 3)

▢1.5 cups (375 ml) chicken stock low sodium

▢1/2 tsp salt

▢3/4 cup frozen peas

▢1/4 cup coriander / cilantro leaves , chopped


Instructions: 

Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.

Add chicken and cook until it it changes from pink to white.

Add curry powder and cook for 2 minutes.

Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.

Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.

Serve over rice, noodles or mashed potato!



Recipe Notes:

1. Chicken -skinless boneless thigh is best because it stays juicy even after the required simmering time. 

Chicken breast - sprinkle with 2 tsp extra curry powder plus pinch of salt and pepper. Sear first in a bit of oil then remove (no need to cook through). Follow recipe - fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking.

Shrimp/prawns or fish pieces - as above with breast.

Other proteins (beef, turkey, lamb, pork) - use a quick cooking cut that's tender and juicy, slice or dice. Follow chicken breast steps.

Vegetables - add into sauce based on cooking time.

2. Curry powder - any brand is fine, I use Clives and Keens. Use Mild for not spicy, Hot for spicy! Note: different brands have different saltiness, so taste sauce at end to see if it needs more salt.

3. Coconut milk - Full fat has better coconut flavour and is creamier. Light is ok but add 2 tsp cornflour mixed with splash of water (to thicken sauce slightly).

4. Nutrition per serving, excluding rice.



NUTRITION INFORMATION:

Calories: 383cal (19%)Carbohydrates: 10g (3%)Protein: 29g (58%)Fat: 25g (38%)Saturated Fat: 14g (88%)Cholesterol: 118mg (39%)Sodium: 295mg (13%)Potassium: 665mg (19%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 270IU (5%)Vitamin C: 13.4mg (16%)Calcium: 55mg (6%)Iron: 4.8mg (27%)


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