Quick chicken curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 small onionroughly chopped
- a thumb-sized piece gingerroughly chopped
- 2 cloves garlicchopped
- 1-2 green chillichopped
- 25g corianderkeep a few leaves back as a garnish
- 2 tsp coconut oil
- 4 chicken breastscut into bite-sized pieces
- 2 tsp ground coriander
- 2 tsp ground cumin
- 100g fat-free natural yogurt
- 1/2 lemonjuiced
To serve
- steamed basmati rice
Nutrition:
- kcal247low
- fat7.8g
- saturates1.3g
- carbs4.2g
- sugars3g
- fibre0.8g
- protein39.6g
- salt0.2g
Method
step 1
Put the onion, ginger, garlic, chilli and fresh coriander with 2 tbsp of water in a food processor and whizz to a purée.
step 2
Heat the coconut oil in a frying pan over a medium heat.
step 3
Season the chicken and fry for 4-5 minutes until browned.
step 4
Turn the heat to low, add the spices and cook for 2 minutes.
step 5
Tip the onion purée into the pan and fry for 2-3 minutes.
step 6
Add 150ml of water, and simmer for 15 minutes until the chicken is cooked through.
step 7
Stir through the yogurt and lemon juice, and serve with a few coriander leaves sprinkled on top and some steamed rice.
