Quick chicken curry
Serves: 4
Time to make: 30 mins
Total cost: $19.60 / $4.90 per serve
(at time of publication)
Ingredients
- spray oil
- 1 onion, sliced
- 2 tablespoons red curry paste
- 600g skinless chicken thighs
- 375ml light coconut-flavoured evaporated milk
- 6 cups frozen stir-fry mixed vegetables
- 2 tablespoons cornflour
- 3 cups cooked basmati rice
- ½ cup fresh coriander, roughly chopped
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Instructions
1 Heat a heavy-based saucepan over a medium heat with oil spray and gently fry onion. Once onion has softened add curry paste and cook for 3 minutes, stirring.
2 Increase heat to medium-high then add chicken. Cook until browned all over.
3 Add milk. Bring to the boil then reduce to a simmer. Cover and simmer for 5 minutes, stirring occasionally.
4 Add vegetables and simmer for 5-6 more minutes or until chicken and vegetables are cooked through. Mix cornflour with 5 tablespoons of the curry sauce. Return to pan and heat until thickened.
5 Serve with rice and top with coriander.
Variations
Make it gluten free: Use gluten-free varieties of curry paste and cornflour.
Nutrition Info (per serve)
-
Calories 0.00cal
-
Kilojoules 2520kJ
-
Protein 46g
-
Total fat 13g
-
–Saturated fat 4g
-
Carbohydrates 75g
-
–Sugars 24g
-
Dietary fibre 8g
-
Sodium 380mg
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Calcium 370mg
-
Iron 4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
