top of page

15 minute Chicken Curry

Writer's picture: Aine BoyleAine Boyle

Updated: Apr 2, 2020



Ingredients


1 tbsp olive oil

2 x 200g chicken breasts,

cut in to chunks

1 onion, diced

1 thumb sized piece of ginger, grated

4 cloves of garlic, crushed

1 tbsp ground cumin,

1 tsp turmeric

1 ⁄ 2tsp red chilli flakes

1 tsp ground cinnamon

1 tsp ground coriander

2 tbsp tomato puree

1 (400g) can chopped tomatoes

4 tbsp plain yoghurt

Handful of fresh coriander finely chopped


Method


1. Put the olive oil in a large pan and then add the onion, garlic and ginger and cook for 3 minutes until softened.

2. Add the chicken and cook for a further 3 minutes until browned.

3. Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and ground coriander to the pan and mix well and cook for a further 1 minute.

4. Add the chopped tomatoes and tomato puree to the pan and gently simmer for 10 minutes until the chicken is cooked through. Add a splash of water if it dries out.

5. Stir in the yoghurt and coriander before serving with your choice of cauliflower rice or broccoli rice.

33 views0 comments

Recent Posts

See All

Kommentarer


All services are also available online including 1-to-1 programmes,  Cookery Workshops and Workplace Wellbeing services 

logo.gif
Professional Member of IBF.JPG

Subscribe to my newsletters

2020-members-badge.png
GNC-LOGOnew.jpg
bottom of page