Quick chicken curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 small onion, roughly chopped
- a thumb-sized piece ginger, roughly chopped
- 2 cloves garlic, chopped
- 1-2 green chilli, chopped
- 25g coriander, keep a few leaves back as a garnish
- 2 tsp coconut oil
- 4 chicken breasts, cut into bite-sized pieces
- 2 tsp ground coriander
- 2 tsp ground cumin
- 100g fat-free natural yogurt
- 1/2 lemon, juiced
To serve
- steamed basmati rice
Method
- STEP 1
Put the onion, ginger, garlic, chilli and fresh coriander with 2 tbsp of water in a food processor and whizz to a purée.
- STEP 2
Heat the coconut oil in a frying pan over a medium heat.
- STEP 3
Season the chicken and fry for 4-5 minutes until browned.
- STEP 4
Turn the heat to low, add the spices and cook for 2 minutes.
- STEP 5
Tip the onion purée into the pan and fry for 2-3 minutes.
- STEP 6
Add 150ml of water, and simmer for 15 minutes until the chicken is cooked through.
- STEP 7
Stir through the yogurt and lemon juice, and serve with a few coriander leaves sprinkled on top and some steamed rice.
