British
Chicken curry
A mild family chicken curry with tomatoes and coconut milk, served with rice.
- Serves 4
- Prep 15 min
- Cook 40 min
- Total 55 min
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Ingredients
12 items · serves 4- 600 g boneless, skinless chicken thighs, cut into chunks
- 2 onions, chopped
- 3 cloves garlic, crushed
- 20 g fresh ginger, grated
- 3 tbsp medium curry powder
- 400 g tin chopped tomatoes
- 400 ml tin coconut milk
- 1 chicken stock cube
- 1 tbsp vegetable oil
- 300 g long grain rice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: chicken, coconut · May contain: milk, wheat, celery, mustard (curry powder / mix — check the label); soy, MSG (stock cube — check the label). Check product labels: brands differ.
Steps
5 steps- 1Heat the oil in a large pan and cook the onions for eight to ten minutes until soft and golden.
- 2Add the garlic, ginger and curry powder and cook for a minute.
- 3Add the chicken and stir until coated and sealed.
- 4Pour in the chopped tomatoes, the coconut milk and the stock cube, bring to a simmer and cook for about twenty-five minutes until the chicken is cooked and the sauce has thickened. Season.
- 5Meanwhile cook the rice as the packet says, and serve the curry over it.