Chicken Curry
A quick and flavorful chicken curry recipe that’s perfect for a hearty family meal.
Equipment
- Frying pan
- Chopping board
- Chopping knife
- Measuring cup
- Vegetable peeler
- Wooden spoon
- Stove
Ingredients
- 1 tsp vegetable oil
- 1 medium-sized onion
- 1 large carrot
- 1 clove garlic
- 5 button mushrooms
- 1 medium-sized pepper
- 20 g curry paste
- 1 chicken stock cube low-salt, dissolved in 275 ml of boiling water
- 275 water bring to boil
- 350 g chicken cooked
- 100 g peas fresh or defrosted
Instructions
- Slice vegetables and garlic.
- Heat the oil in a frying pan and gently fry the onions, carrot, and garlic.
- Add mushrooms and pepper to the frying pan and cook for 2 to 3 minutes.
- Add the curry paste to the pan and cook for 1 minute stirring all the time.
- Stir in the stock and cooked chicken pieces.
- Add the peas, reduce heat, and cook slowly for 10 minutes without stirring.
- Serve with rice.
Notes
Use any vegetables of your choice or adjust the spices for preferred heat levels.
Nutrition per Serving
Calories: 205kcalCarbohydrates: 9gProtein: 25gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 66mgSodium: 321mgPotassium: 448mgFiber: 3gSugar: 4gVitamin A: 3315IUVitamin C: 14mgCalcium: 35mgIron: 2mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!
Easy to cook.
Could be tastier. I substituted mushromms with Zucchini.
Next time I’ll use coconut milk combined with Thai curry paste so that is more like a flavorish Thai curry.