Easy Curry Chicken Recipe
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Sweet Peas and Saffron · by Annie Holmes★ 4.9 (9)

Easy Curry Chicken Recipe

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 44%
CARBS 48G43% OF CAL
4G FIBER0G ADDED7G INTRINSIC38G OTHER7G TOTAL SUGAR
FAT 20G39% OF CAL
11G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick chicken curry with a creamy coconut sauce enriched with spices, served with vegetables and rice. Great for meal prep and freezing.

mainindiancurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon olive oil
  • 1 1/2 lbs boneless skinless chicken thighs ((cut into 1-2 inch cubes))
  • 1 onion ((chopped))
  • 3 cloves garlic ((minced))
  • 1 inch ginger ((roughly 1 tablespoon; finely chopped or grated))
  • 1 tablespoon cumin
  • 1 tablespoon curry powder ((I used mild curry powder))
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon salt
  • 13.5 oz can of coconut milk ((400 mL: full fat recommended))
  • 18 oz can of diced tomatoes ((540 mL; includes juices))
  • 2-3 carrots ((peeled & sliced))
  • 15 baby potatoes ((halved, quarter if they are larger baby potatoes))
  • 1 1/2 cups green beans ((fresh or frozen))
  • 1/2 lemon ((juiced; 2 tablespoons))
  • rice ((to serve))
PREP
20M
SODIUM
460MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.