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–+ servings
Quick Chicken Curry

Quick Chicken Curry

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This curry is full of flavour, hence the long list of ingredients - though more traditional versions have many more than this!
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Prep Time 25 minutes
Cook Time 33 minutes
Total Time 58 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 Tbsp sunflower oil
  • 4 large skinless chicken breasts, sliced into 2cm strips
  • Salt and freshly ground black pepper
  • 2 large onions, finely chopped
  • 1 Tbsp finely grated fresh ginger root
  • 2 garlic cloves, crushed
  • ½ red chilli, deseeded and finely chopped
  • ½ Tsp ground cardamom
  • ¼ Tsp ground cloves
  • 1 Tbsp medium curry powder
  • 1 Tbsp turmeric
  • 1 Tsp ground cumin
  • 1 Tbsp plain flour
  • 450ml chicken stock
  • 2 Tbsp mango chutney
  • 100ml double cream

Method
 

  1. Heat 2 tablespoons of oil in a deep frying pan.
  2. Season the chicken strips and brown quickly all over until sealed.
  3. Remove with a slotted spoon to a plate.
  4. Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.
  5. Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute.
  6. Sprinkle in the ground spices and fry for a few minutes more.
  7. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.
  8. Add the mango chutney and return the chicken to the pan.
  9. Season with salt and pepper.
  10. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender.
  11. Add the cream and serve hot.

Nutrition

Calories: 540kcalCarbohydrates: 12gProtein: 55gFat: 29gSaturated Fat: 10gSodium: 470mgFiber: 1gSugar: 5g

Notes

Don't overcrowd the pan when browning chicken for best results.
Cook onions slowly until softened to build a strong flavour base.
Be careful not to burn the spices; they only need a short time to release their aroma.

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