Chicken Curry Print this recipe Details Serves: 4Number of ingredients: 14To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1113Calories: 266Protein: 25.6gFat: 14gSaturated Fat: 4.8gCarbohydrates: 7.1gCarbohydrates per 100g: 2.3gFiber: 4.8gSodium: 262mgPotassium: 642mg Ingredients 500g chicken thighs, diced听 1 tablespoon olive oil听听 1 onion, finely chopped听 2 garlic cloves, crushed听 1 tablespoon grated fresh ginger (or 1 tsp ground)听 2 tablespoons curry powder (mild or medium, to taste)听 1 teaspoon ground cumin听 1 teaspoon turmeric听听 250ml reduced salt chicken stock听听 陆 cup light coconut milk听听 1 cup chopped, mixed vegetables听听 Salt and pepper to taste听 Fresh coriander, for garnish听 Method Heat oil in a large pan over medium heat. Add onion and cook for about 3 minutes or until softened. Add garlic and ginger and cook for 1 more minute.听 Stir in curry powder, cumin, and turmeric. Toast spices for 30 seconds until fragrant.听 Add chicken pieces and stir to coat in the spices. Cook for 6 minutes until browned on all sides.听 Pour in stock and bring to a simmer. Reduce heat, cover, and cook for 10 minutes. Add vegetables and cook for 5 minutes until just tender听听 Stir in coconut milk, and heat gently. Season to taste.听 Garnish with coriander. Serve with cauliflower rice.听听
