Project Description

Chicken Curry

Chicken Curry

I’ve enclosed a simple recipe that can be cooked in mins, made the day before or cooked in the oven. Use any veg of your choice, I love chicken or a combination of chickpeas or butter beans and vegetables.

  • 2 tsp coconut oil.
  • 1 onion, diced.
  • 1 clove of garlic, crushed.
  • 1 piece of ginger finely chopped.
  • 1 tin of chopped tomatoes.
  • 1 dessertspoon of red or green curry paste (all the supermarkets will have it in a jar).
  • Any veg you wish to use, e.g. carrots, celery, mange tout, green beans, baby sweetcorn, mushrooms etc.
  • 1/2 can of low-fat coconut milk.
  • Salt & pepper to taste.
  1. Melt the coconut oil & cook meat if using.
  2. Lightly fry the ginger, onion & garlic in the oil.
  3. Add the curry paste, cook for 1 min.
  4. Add everything else in.
  5. Simmer for 20 mins or cook in the oven at 180 for 30 mins.

You can freeze the sauce. Best done without the veg in.