Imogen's chicken curry

Name: Imogen's chicken curry | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1tbsp rapeseed oil; 3 medium onions, sliced; 4 garlic cloves, grated; 3cm piece ginger, grated; 1tsp black peppercorns; 1 bay leaf; 3 cloves; 2 cardamom pods; 1 cinnamon stick; 1tbsp mild chilli powder, plus extra to serve; ¼tbsp madras curry powder; 1tbsp turmeric; ¼tbsp ground coriander; ¾tbsp ground cumin; 2 tomatoes, roughly chopped; 4 chicken breast fillets, cut into 2cm chunks; 2 mixed peppers, deseeded and thinly sliced; 1tsp fenugreek seeds; 180g mild baby spinach; 1 green chilli, thinly sliced (optional); 2 tomatoes, chopped; Juice ½ lemon; 1 small onion, finely chopped; ½ x 20g pack fresh coriander, chopped; 1 green chilli, deseeded and finely chopped (optional); 200g basmati rice, cooked according to pack instructions; Lemon wedges, to squeeze over (optional); 4tbsp plain natural yogurt (optional)

Kids' Kitchen star, Imogen, shares her favourite chicken curry recipe. Recipes for kids, by kids.

By Asda Good Living,2nd December 2019

(5 votes)

Cook: 50 Mins

Serves: 4

Price: £2.55 per serving

Nutritional Information

Each 546g serving contains

Energy
1966kj
470kcal

24%

Fat
6.0g

Med
9%

Saturates
1.1g

Low
6%

Sugars
13.1g

High
15%

Salt
0.49g

Med
8%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
360kj/86kcal

Ingredients

1tbsp rapeseed oil

3 medium onions, sliced

4 garlic cloves, grated

3cm piece ginger, grated

1tsp black peppercorns

1 bay leaf

3 cloves

2 cardamom pods

1 cinnamon stick

1tbsp mild chilli powder, plus extra to serve

¼tbsp madras curry powder

1tbsp turmeric

¼tbsp ground coriander

¾tbsp ground cumin

2 tomatoes, roughly chopped

4 chicken breast fillets, cut into 2cm chunks

2 mixed peppers, deseeded and thinly sliced

1tsp fenugreek seeds

180g mild baby spinach

1 green chilli, thinly sliced (optional)

2 tomatoes, chopped

Juice ½ lemon

1 small onion, finely chopped

½ x 20g pack fresh coriander, chopped

1 green chilli, deseeded and finely chopped (optional)

200g basmati rice, cooked according to pack instructions

Lemon wedges, to squeeze over (optional)

4tbsp plain natural yogurt (optional)

Method

Heat the oil in a pan over a medium setting. Add the onions and fry for 10 mins.

Add the garlic and ginger; fry for 2 mins. Add the peppercorns, bay leaf, cloves, cardamom pods and cinnamon stick. Fry for 2 mins. Add the chilli and curry powders, turmeric, ground coriander and cumin.

Add the tomatoes and 250ml water to the pan; cover and cook for 10 mins.

Add the chicken and peppers, stir together, cover and cook for 20 mins.

Mix together all the ingredients for the salsa.

When the sauce thickens and the chicken is cooked through, remove the cloves, cardamom, cinnamon stick, bay leaf and peppercorns. Stir through the fenugreek, spinach and chilli (if using); cook until the spinach wilts.

Divide the rice and curry between 4 plates. Serve with the salsa, lemon wedges and the yogurt sprinkled with a pinch of chilli powder.