FoodCoop Recipes
Chicken & Coconut Curry
Grab a few items from the cupboard and rustle up this delicious curry for four people in just half an hour
Cook
30 minutes
Serves
4
Ingredients
450g Co-op British chicken breast fillets, cut into pieces
2 tsp turmeric
1 tbsp Co-op olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped, plus extra to serve
5cm ginger, finely chopped
2 tbsp garam masala
60g Co-op ground almonds
400g can Co-op chopped tomatoes
400ml can Co-op coconut milk
400g can Co-op chickpeas, drained and rinsed
1 red and 1 yellow pepper, deseeded and sliced
250g pack Co-op microwave wholegrain rice, to serve
Small handful coriander
Method
Toss the chicken in the turmeric and season
Heat half the olive oil in a large saucepan, then cook the chicken for 3-4 mins in batches, until golden. Set aside
Add the remaining oil to the pan, along with the onion, then season and cook for 2-3 mins to soften
Stir in the garlic, chilli and ginger, then cook for another minute
Add the garam masala and ground almonds, stir to coat, then stir in the canned tomatoes, coconut milk, chickpeas and peppers
Return the chicken to the pan, then simmer gently for about 15 mins, until it’s cooked through
Add a splash of water if the sauce becomes too thick
Meanwhile, cook the rice according to the pack instructions, then serve with the curry
Garnish with the coriander and extra chilli
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2584kJ / 618kcal (31%) | 29.5g | 14.6g | 12.9g | 0.46g |
High · 42% | High · 73% | Low · 14% | Low · 8% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 46g.
