Creamy chicken and carrot curry

    35 min

    Using an Indian curry paste, cream, loads of carrots and a few tomatoes - this curry chicken is very quick to make any night of the week.

    2 people made this

    Serves: 4 

    • 4 chicken breasts, cubed
    • 1 tablespoon olive oil
    • 6 carrots, peeled and thickly sliced
    • 2 large tomatoes, chopped
    • 1 tablespoon curry paste
    • 100ml single cream
    • salt and ground black pepper
    • 4 flat-leaf parsley sprigs

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a large pan over medium heat; add chicken and cook for 10 minutes, turning often, until browned on all sides.
    2. Meanwhile, bring a saucepan of salted water to the boil; add carrots and cook for 5 minutes, then drain.
    3. Add the carrots to the pan with the chicken; stir in chopped tomatoes, curry paste and cream. Season with salt and pepper. Simmer for 10 minutes; serve garnished with the parsley sprigs.

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