Easy Chicken Curry
A mild, creamy curry that is ready in half an hour and good for fussy eaters.
ChickenHigh ProteinIndianHobFamily Friendly
4
Serves
10m
Prep
25m
Cook
521
Kcal
43g
Protein
43g
Carbs
18g
Fat
£2.39
Per portion
Add to the shop 8 items · approx £9.56
- Chicken thigh (boneless, skinless)600 g
- Microwave pilau rice500 g
- Tenderstem broccoli400 g
- Chopped tomatoes200 g
- Greek yoghurt (0%, for the sauce)100 g
- Greek yoghurt (0%, to serve)60 g
- Spring onions6
- Garlic3 cloves
Already in the cupboard Check before you order
- Water250 ml
- Curry powder2 tbsp
- Vegetable oil2 tbsp
- Ground ginger1 tsp
- Saltto taste
- Black pepperto taste
Kit you'll needLarge saucepan · Saucepan · Sharp knife
Method
- Thinly slice the spring onions, keeping a handful of the green tops for garnish.
- Heat the oil in a large saucepan over a medium heat and soften the spring onions and garlic for a few minutes.
- Add the tomatoes, curry powder and ginger and cook for 3–4 minutes, adding a splash of water if it catches.
- Add the chicken, stir to coat and cook for 5 minutes until it starts to brown.
- Pour in the water, bring to the boil, then simmer for 10–15 minutes until the chicken is cooked through.
- Steam the tenderstem for 3–4 minutes and heat the pilau rice.
- Take the curry off the heat, stir in the yoghurt for the sauce and season.
- Serve with the rice and broccoli, topped with the rest of the yoghurt and the spring onion.
Tip: Stir the yoghurt in off the heat, or it can split.
