This quick easy chicken curry creamy, full flavour takes than an hour! serving 232 kcal, 25g protein, 6.5g carbohydrates (of 4g sugars), 11g fat (of .
by Sarah Cook. family-friendly curry easily doubled, you make extra store the freezer another dinner.
2kg/4lb 8oz boneless chicken thighs, skin removed cut pieces: 2kg/4lb 8oz boneless chicken thighs, skin removed cut pieces chopped fresh coriander , garnish : chopped fresh .
Chop chicken chunky 3cm pieces, add the pan fry 5 mins stirring the spice paste tomatoes, with 250ml water. Bring the boil, to simmer cook a gentle heat uncovered 25-30 mins until rich slightly reduced.
Ingredients. 1 large onion; 6 garlic cloves, roughly chopped; 50g ginger, roughly chopped; 4 tbsp vegetable oil; 2 tsp cumin seeds; 1 tsp fennel seed; 5cm cinnamon stick
Mix curry powder a splash water a bowl make runny paste. Add paste the pan give a good stir aromatic, 30 seconds. Keeping heat a low-medium simmer that spices don't burn, add chicken pieces stir coat the curry.
For curry, heat oil a large saucepan a medium-high heat cook onion chicken 5 mins, turning chicken it just browned all sides. Add garlic cumin seeds, cook 2 mins. Stir the lentils, curry paste, stock cube 300ml boiling water.
How make chicken curry. Full recipe detailed steps the recipe card the of post. Seal chicken a pan a oil. Add chopped onion cook 5 minutes soften. Add garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt pepper. Stir cook a minute.
Instructions. Heat olive oil a large skillet medium heat. Add onion sauté 4-5 minutes, softened. Add garlic sauté 30 seconds.
From classic chicken tikka masala Thai green curry, a tour global flavours BBC Food's top curry recipes. on takeaway spice suppertime our favourite chicken .
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