PARENTS

Easy Chicken Curry

07/06/2013 15:17 | Updated 22 May 2015

Easy chicken curry

About chicken curry

This creamy, sweet curry introduces different flavours and mild spices to tiny taste buds without confusing or alarming new palates. You can add or reduce the amount of curry powder if you're making the dish for young children or adults.

Recipe rating: 5.0 stars

Prep time:

Cook time:

Total time:

Serves: 4

Ingredients:

Olive oil: 2 tbsp

Small onion: chopped

Garlic cloves: 2, crushed

Chicken breasts: 2, cut into bite-sized pieces

Fresh ginger: 2cm piece, grated

Mild curry powder: 1 tsp

Sweet potato: 1 small potato, diced

Carrots: 250g, sliced

Coconut milk: 250 ml

Vegetable stock: 100ml

Mango: 1, small, cut into chunks

Green beans: 125g

Flat-leaf parsley: 2 tablespoons, finely chopped

Directions:

  1. 1. Heat the oil in a large pan, and add the onion and garlic. Fry for one minute, stirring, then add the chicken pieces and cook for 3-4 minutes, over a medium heat, stirring every now and then until the chicken pieces are golden-brown all over.









  2. 2. Add the grated ginger and the curry powder and cook for a further one minute, stirring all the time. Add the sweet potato and carrots, then pour in the coconut milk and stock, and add the mango.















  3. 3. Mix everything together well and bring the liquid to the boil. Cover, reduce the heat to low and simmer, stirring occasionally, for 20 minutes until the sweet potato is soft.















  4. 4. Add the beans and cook for a further three minutes until the beans are just soft. Finally, stir in the parsley. Serve immediately on a bed of rice or with a naan bread.

Recipe from Ella's Kitchen - the cook book, out now.

More:

Recipe Ideas
Suggest a correction