Chicken Curry Print this recipe Details Serves: 4Number of ingredients: 14To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1113Calories: 266Protein: 25.6gFat: 14gSaturated Fat: 4.8gCarbohydrates: 7.1gCarbohydrates per 100g: 2.3gFiber: 4.8gSodium: 262mgPotassium: 642mg Ingredients 500g chicken thighs, diced 1 tablespoon olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tablespoon grated fresh ginger (or 1 tsp ground) 2 tablespoons curry powder (mild or medium, to taste) 1 teaspoon ground cumin 1 teaspoon turmeric 250ml reduced salt chicken stock ½ cup light coconut milk 1 cup chopped, mixed vegetables Salt and pepper to taste Fresh coriander, for garnish Method Heat oil in a large pan over medium heat. Add onion and cook for about 3 minutes or until softened. Add garlic and ginger and cook for 1 more minute. Stir in curry powder, cumin, and turmeric. Toast spices for 30 seconds until fragrant. Add chicken pieces and stir to coat in the spices. Cook for 6 minutes until browned on all sides. Pour in stock and bring to a simmer. Reduce heat, cover, and cook for 10 minutes. Add vegetables and cook for 5 minutes until just tender Stir in coconut milk, and heat gently. Season to taste. Garnish with coriander. Serve with cauliflower rice.
