Quick chicken curry
Reviewed by our expert panelServes: 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
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
-
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.
Photographer: Carolyn Robertson
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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