For a great family meal at home, try this succulent chicken recipe.
(13 votes)
Cook: 35 Mins
Serves: 6
Price: £1.40 per serving
Nutritional Information
Each 429g serving contains
Energy
2377kj
568kcal
2377kj
568kcal
28%
Fat
19g
19g
Med
27%
27%
Saturates
6.3g
6.3g
Med
31%
31%
Sugars
9.9g
9.9g
Med
11%
11%
Salt
0.7g
0.7g
Med
11%
11%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
554kj/132kcal
Typical energy values per 100g:
554kj/132kcal
Ingredients
513g chicken thigh fillet pieces
2 onions, diced
2 cloves garlic
2 tbsp medium curry powder
400ml reduced-fat coconut milk
1 tbsp tomato purée
150ml water
125g carrots, sliced
2 aubergines, cubed
150g green beans
2 tsp cornflour
Fresh coriander, to serve
Basmati rice, to serve
Poppadums to serve
Method
1
Cook 513g chicken thigh fillet pieces in 1 tbsp olive oil until brown. Remove and set aside.
2
Cook 1 tbsp olive oil and 2 diced onions. Add 2 garlic cloves and 2 tbsp medium curry powder. Stir over a low heat for 1 minute. Add the chicken.
3
Add 400ml reduced-fat coconut milk, 1 tbsp tomato purée and 150ml water, then simmer for 10 minutes. Add 125g sliced carrots and 2 cubed aubergines. Simmer gently for another 10 minutes.
4
Add 150g green beans and simmer for 5 minutes.
5
Mix 2 level tsp cornflour with 2 tbsp water and stir in with fresh coriander. Cook for a minute. Serve with cooked basmati rice and poppadums.