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Quick chicken curry

Quick chicken curry
4.2 319 ratings
Prep. 15 min
Total 35 min
6 portions
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Ingredients

  • piece fresh ginger peeled
    3 cm
  • garlic cloves
    3
  • fresh chillies deseeded if preferred
    1 - 2
  • brown onion peeled and cut into halves
    150 g
  • red capsicum cut into pieces
    ½
  • carrot cut into pieces
    1
  • oil
    30 g
  • ground cumin
    1 tsp
  • ground turmeric
    1 tsp
  • dried chilli flakes (optional) to taste
    ½ tsp
  • ground paprika
    1 tsp
  • lemongrass bruised and cut into quarters
    1 piece
  • white sugar (optional)
    1 tsp
  • chicken thigh fillet cut into pieces (5-6 cm)
    700 g
  • soy sauce
    2 tbsp
  • fish sauce
    2 tbsp
  • coconut cream
    140 g
  • frozen green peas
    200 g
  • fresh basil leaves only (Thai basil if preferred)
    2 - 3 sprigs
  • cooked rice to serve (see Tips)

Difficulty

easy

Nutrition per 1 portion

Sodium 1230.6 mg
Protein 26.4 g
Calories 1249.8 kJ / 297.6 kcal
Fat 15.9 g
Fibre 5.9 g
Saturated Fat 6.6 g
Carbohydrates 10 g

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Australia and New Zealand

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