Name: Express Chicken Curry
Prep time: 15 min
Cook time: 81 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 600 grams chicken breast; 2 tablespoons curry powder; 3 medium potato; 4 tablespoons olive oil; 1 package meat curry paste; 1 package fried tofu each piece; 1 medium onion; 3 cloves garlic; 2.5 cups water; 1 cup coconut milk

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Express Chicken Curry Recipe — Recipes Zone

Method

8 steps · 45 min

01
Marinate the Chicken
Rub the chicken breast with 2 tablespoons curry powder, ensuring each piece is well coated. Set it aside in the fridge to marinate for about 30 minutes.
02
Fry the Potatoes
In a large pan or pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced potatoes and fry them quickly for about 30 seconds, just to get a little color. Remove and set them aside.
03
Sauté the Chicken
Add the remaining 2 tablespoons of olive oil to the same pan. Increase the heat to medium and sauté the marinated chicken for about 5 minutes, until it's lightly browned on all sides.
04
Add Paste and Potatoes
Stir in the meat curry paste, mixing it thoroughly with the chicken until everything is coated and fragrant. Return the fried potatoes to the pan and mix again.
Cook this mixture for another 5 minutes, allowing the flavors to meld.
05
Add Water and Tofu
Pour in 2 1/2 cups of water, then add the sliced fried tofu. Give it a good stir to combine.
06
Simmer the Curry
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 30 minutes, stirring occasionally to prevent anything from sticking to the bottom.
07
Finish with Coconut Milk
After 30 minutes, stir in the coconut milk. Continue to simmer the curry, uncovered, for another 10 minutes, letting the sauce thicken slightly.
08
Serve
Your curry is now ready. Serve it hot with rice and crispy pappadam on the side.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	318kcal	16%
Fat	17g	24%
Carbohydrate	18g	7%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Soya	Contains
Celery	May contain
Mustard

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About this recipe

Similar recipes

Method

Marinate the Chicken

Fry the Potatoes

Sauté the Chicken

Add Paste and Potatoes

Add Water and Tofu

Simmer the Curry

Finish with Coconut Milk

Serve

Nutrition

Allergens

Reviews

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