Express Chicken Curry
5m
prep time
20m
total time
Easy
level
12
ingredients
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
-
1tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml -
100g Green Beans, cut in half 1 x Sainsbury's Fine Green Beans 200g -
220g Jasmin Rice, or noodles 1 x Ben's Original Jasmine Microwave Rice 220g -
1 Red Onion, finely sliced 1 x Sainsbury's Red Onions Loose -
1tbsp Ginger Paste 1 x KTC Minced Ginger Paste 210g -
2tbsp Minced Garlic 1 x Sainsbury's Garlic -
2tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
125g Coconut Cream, coconut cream is thicker than coconut milk 1 x Sainsbury's Coconut Cream 250ml -
6 Fresh Curry Leaves 1 x Sainsbury's Curry Leaves 5g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
300g Skin On, Boneless Chicken Thighs 1 x Sainsbury's 320g British Fresh Chicken Thigh Fillets Skinless & Boneless -
2tbsp Curry Powder 1 x Sainsbury's Medium Curry Powder, Inspired to Cook 80g
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