Easy Indian chicken curry

    35 min

    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

    Serves: 2 

    • 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)
    • To serve
    • 200g white or brown rice
    • 400g green beans, trimmed
    • flaked almonds, to garnish

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

    1. 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.
    2. While curry is simmering, cook rice in boiling water according to packet instructions; drain.
    3. Boil trimmed green beans in plenty of boiling water for 10 minutes, or until tender; drain.
    4. Serve chicken curry with hot rice and green beans; garnish with flaked almonds.

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