Quick Chicken Curry
Macros not including rice or bread to accompany:
Kcal 482 Pro. 53g Carb. 6.4g Fat 27g o/w Sat 6g
- Chicken thighs
- Shallots, sliced
- Mixed peppers sliced
- Garlic, 5 cloves finely chopped
- Ginger, a large thumb-sized piece. I like to chop it
into fine strips but you can grate it too.
- 2 sliced red chilli
- 4 fresh, chopped tomatoes
- Fresh curry leaves (dried will do if you can’t get fresh)
- Ground Turmeric
- Garam Masala
- Chicken stock
- Groundnut oil
1. Heat a couple of tablespoons of Groundnut Oil in a pan. Add the shallots, ginger, garlic and chilli and cook on a medium heat for 5-6 minutes to soften and release the flavours.
2. Add the spices with a pinch of salt, cook for a minute or two, be careful not to burn them and you can add a little water to stop this happening. Then add the curry leaves, peppers, chicken and tomatoes, stir into the curry paste and cook for another 5 minutes.
3. Add the stock to cover and simmer for 20-25 minutes to let the sauce reduce and thicken.
4. Add a couple of tablespoons of yoghurt, chopped coriander and a squeeze of lemon.
5. Serve with Steamed Rice or my favourite is Garlic Naan Bread.
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