An easy Indian-style chicken curry made with prepared chicken breasts, onions, grated ginger, curry sauce, creamed coconut and chopped tomatoes.
4 people made this
2 tablespoons olive oil
1 small onion, finely chopped
1cm fresh ginger, grated
2 or 3 tablespoons Indian curry paste, such as balti or jalfrezi
2 skinless, boneless chicken fillets, cubed
1 (400g) tin chopped tomatoes
4 tablespoons creamed coconut
1 tablespoon ground almonds (optional)
200g white or brown rice
400g green beans, trimmed
flaked almonds, to garnish
Method Prep:15min › Cook:20min › Ready in:35min
Heat olive oil in a pan over medium heat; add onions and fry until softened. Stir in grated ginger until fragrant. Add curry paste and chicken pieces; stir until chicken is well coated. Add chopped tomatoes, creamed coconut and ground almonds; simmer for 15 minutes until chicken has cooked through.
While curry is simmering, cook rice in boiling water according to packet instructions; drain.
Boil trimmed green beans in plenty of boiling water for 10 minutes, or until tender; drain.
Serve chicken curry with hot rice and green beans; garnish with flaked almonds.