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: IntermediateServings
2
servingsCalories
511
kcalTotal time
30
minutesI 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