Chicken & Vegetable Curry

Chicken & Vegetable Curry

It’s always surprising how easy it is to make a good curry.

I only recently discovered balti and madras curry pastes and oh my god they are absolute game changers.

A single teaspoon or two and your entire meal is transformed.

Chicken & Vegetable Curry

Course: DinnerDifficulty: Intermediate
Servings

2

servings
Calories

511

kcal
Total time

30

minutes

I only recently discovered balti and madras curry pastes and oh my god they are absolute game changers. Find out for yourself in this recipe.

Ingredients

  • 200g chicken breast

  • 1 medium red onion, diced

  • 2 tbsp balti curry paste

  • 80g white mushroom

  • 80g broccoli florets

  • 1 red bell pepper, diced

  • 250g passata

  • 1 tbsp olive oil

  • salt and pepper

  • 100g (dry) basmati rice

Method

  • Fill a medium saucepan 2/3 of the way up with boiling water. Add the rice. Stir and taste occasionally until cooked.
  • Heat 1 tbsp of olive oil in a large frying pan. Add the chopped onion and fry until golden brown.
  • Add the chicken to the pan and brown on both sides.
  • Thinly slice the mushrooms and add these along with the broccoli, red bell pepper and curry paste to the pan. Stir-fry until golden.
  • Add the passata, bring to a gentle simmer, and then add the other vegetables.
  • Allow to cook until the chicken is cooked through, approximately 20 minutes. If the pan starts to dry out; add some cold water. Season to taste.

Notes

  • Protein: 40g | Carbs: 61g | Fats: 13g

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