Easy Chicken Curry
By Joe
Source: BBC Good Food — Esther Clark, Easy chicken curry.
A easy chicken curry recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Heat the oil in a flameproof casserole dish or big frying pan over a mid-sized heat. Give it 8-10 mins, till the onion has turned golden brown and sticky.
- 2
Cook. Tip in the garlic plus ginger, cooking for a further minute. Chop this chicken in chunky 3cm pieces, tip in to the pan plus fry for 5 mins before mixing through the spice paste and tomatoes, along using 250ml water.
- 3
Mix. Bring in order to the boil, lower to a simmer plus heat on a gentle heat uncovered for a period of 25-30 mins or till rich and a little reduced. Mix though the yogurt, coriander plus ground almonds, season plus offer using warm naan or fluffy basmati rice.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for medium spice paste, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 554 kcal |
| Protein | 36.8 g |
| Carbohydrate | 10.9 g |
| of which sugars | 5.5 g |
| of which free sugars | 0 g |
| Fat | 40.7 g |
| of which saturates | 9.2 g |
| Fibre | 4.3 g |
| Salt | 0.63 g |
Protein per 100 kcal
6.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
