“This quick chicken curry has the most delicious creamy coconut curry sauce, and is made from simple pantry ingredients. Works great for mea...
Ingredients
- 1 tablespoon olive oil
- 1 1/2 lbs boneless skinless chicken thighs (cut into 1-2 inch cubes)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 inch ginger (roughly 1 tablespoon; finely chopped or grated)
- 1 tablespoon cumin
- 1 tablespoon curry powder (I used mild curry powder)
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- 13.5 oz can of coconut milk (400 mL: full fat recommended)
- 18 oz can of diced tomatoes (540 mL; includes juices)
- 2-3 carrots (peeled & sliced)
- 15 baby potatoes (halved, quarter if they are larger baby potatoes)
After cooking
- 1 1/2 cups green beans (fresh or frozen)
- 1/2 lemon (juiced; 2 tablespoons)
- rice (to serve)
Instructions
- Heat olive oil over medium heat in a 4 L/ 4 quart pot.
- Add the chicken, and cook, stirring occasionally, until no longer pink. Transfer to a clean plate and add more olive oil to the pot if necessary.
- Add the onion, and cook until soft (5-7 minutes).
- Add the garlic, ginger, spices and salt. Cook, stirring frequently for one minute.
- Add the coconut milk and scrape up anything stuck to the bottom of the pot.
- Return the chicken to the pot and add the diced tomatoes, carrots and baby potatoes.
- Cover and bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are soft. Stir occasionally.
- Stir in the lemon green beans and lemon juice and allow to sit for a few minutes, until green beans are slightly soft.
- Serve with rice or naan bread.
Storage
- Store in the fridge for up to 4 days or the freezer for up to 3 months.
Notes
- Nutritional info excludes rice
Nutrition
Serving: 1/8 of batch | Calories: 357kcal | Carbohydrates: 33g | Protein: 21g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 486mg | Potassium: 1167mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2800IU | Vitamin C: 39.5mg | Calcium: 81mg | Iron: 5mg