Chicken Curry

A mild, tomato-based chicken curry made with simple everyday ingredients for a comforting family favourite.

🔎 Equipment

Large frying pan or sauté pan, saucepan

🥘 Ingredients

• Chicken breast, diced - 150 g
• Large onion, diced - ¼
• Garlic, crushed - 1 clove
• Red pepper, diced - ½
• Mild curry powder - 1 tsp
• Tomato purée - 1½ tsp
• Passata - 100 g
• Reduced-salt chicken stock - 50 ml
• Green beans, trimmed and cut into bite-sized pieces - 37.5 g
• Dry basmati rice - 75 g
• Olive oil - 1½ tsp
• Freshly ground black pepper - To taste

👨‍🍳 Method

1. Bring a saucepan of water to the boil, ready for the rice later.
2. Heat the olive oil in a large frying pan over a medium heat.
3. Add the onion and cook for 4–5 minutes until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Add the diced chicken and cook for 5–6 minutes until lightly browned on all sides.
6. Stir in the red pepper and cook for a further 2 minutes.
7. Sprinkle over the curry powder and stir until the chicken and vegetables are evenly coated.
8. Stir in the tomato purée and cook for 1 minute.
9. Pour in the passata and reduced-salt chicken stock, then add the green beans. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
10. While the curry is simmering, cook the basmati rice according to the packet instructions.
11. Taste the curry and season with freshly ground black pepper if required.
12. Drain the rice and serve immediately with the chicken curry.

📊 Nutrition

🥗 Dietary Guide

Source