dinner
Weeknight Chicken Curry
A mild, creamy curry built on curry paste and coconut milk - fast enough for a Tuesday, gentle enough for the kids.
Macros per serving
Calories
490
Protein
38g
Carbs
48g
Fat
16g
Fiber
5g
Per serving
Ingredients
- Chicken thighs, diced700g
- Korma or mild curry paste3 tbsp
- Light coconut milk1 can (400ml)
- Onion, sliced1 large
- Frozen peas1 cup (140g)
- Basmati rice1.5 cups dry (280g)
- Vegetable oil1 tbsp
Method
- 1
Get the rice cooking first - everything else lines up with it.
- 2
Soften the onion in oil, add the curry paste for 1 minute, then brown the chicken in the paste.
- 3
Pour in the coconut milk and simmer 15 minutes until the chicken is cooked and the sauce thickens.
- 4
Stir in the peas for the last 3 minutes. Serve over rice. Freezes well without the rice.
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