Express Chicken Curry
by Kwoklyn Wan
Enjoy the exotic flavours of succulent chicken marinated in ginger, garlic and curry powder, simmered to perfection in a savoury coconut cream sauce. Ready in minutes!
Method
Based on 2 servings, adjust as needed.
Step 1
Cut the chicken into bite-sized pieces, place in a bowl and add the ginger, garlic, fish sauce and curry powder. Mix well and set to one side.
Step 2
Place a wok over a medium heat, add the oil and gently soften the onion until tender and translucent. Add the chicken, increase the heat to medium-high and brown the chicken all over.
Step 3
Once the chicken is partially cooked and browned, add 500ml (2 cups) of water (if cooking for 2) and the curry leaves and give everything a really good mix. You can add the green beans at this point if you wish, or cook them separately. Reduce the heat and simmer for 5 minutes. Finally, add the coconut cream, stir and continue to cook until slightly thickened. Check for seasoning and adjust with salt to your preference.
- Ingredients
- Based on 2 servings
-
2tbsp Curry Powder 1x Sainsbury's Medium Curry Powder, Inspired to Cook 80g -
1tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
1tbsp Ginger Paste 1x KTC Minced Ginger Paste 210g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose -
2tbsp Minced Garlic 1x Sainsbury's Garlic -
2tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
6 Fresh Curry Leaves 1x Sainsbury's Curry Leaves 5g -
125g Coconut Cream, coconut cream is thicker than coconut milk 1x Sainsbury's Coconut Cream 250ml -
300g Skin On, Boneless Chicken Thighs 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 320g -
220g Jasmin Rice, or noodles 1x Ben's Original Jasmine Microwave Rice 220g -
100g Green Beans, cut in half 1x Sainsbury's Fine Green Beans 200g