Chicken Curry (or Quorn for a vegan alternative)

This curry is packed with flavour and quick and easy to make. You’ve got yourself a delicious fresh curry in around 30 minutes.

Ingredients

  • 2 tbsp vegetable oil
  • 4 chicken breasts (or substitute with quorn for a tasty vegan curry)
  • 1.5 tsp cumin seeds
  • 1 onion
  • 2 green chillies
  • 2 garlic cloves
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 0.5 tsp ginger
  • 300ml coconut milk
  • 1 can chopped tomatoes

Method

  1. Heat the oil in a large saucepan over a medium heat. Cut the chicken breasts into cubes and add to the pan. Cook until lightly browned and cooked through.
  2. Remove the chicken from the saucepan and set aside.
  3. Into the pan add the cumin seeds and cook until browned and sizzling.
  4. Grate the onion and add to the pan. Cook for 10 minutes stirring frequently.
  5. Add the chillies, garlic, turmeric, ginger, ground coriander and curry powder. Cook for 1 minute.
  6. Return the chicken to the pan and add the coconut milk and chopped tomatoes.
  7. Cook over a medium heat for 15 minutes until the sauce has thickened.
  8. Serve with rice.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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