Vegetable and Chicken Curry Recipe - Serves 4-6

Vegetable and Chicken Curry Recipe

From 481 to 721 calories each serving (679 to 919 calories if eating with rice)



Ingredients

2 tablespoons (30ml) cooking oil
1KG (2 lbs 3 oz) boneless and skinless chicken thighs, halved
1 medium onion, peeled and finely sliced
3 cloves of garlic, peeled and crushed
4 teaspoons (20ml) curry powder
1/2 teaspoon (2.5ml) ground black pepper
1 cup (250ml or 9 fl oz) chicken stock
1 red bell pepper (capsicum), cored and coarsely chopped
2 stalks of celery, washed and topped and tailed and cut into pieces of about 2.5cm (1 inch)
3 medium potatoes, peeled and cut into 19mm (3/4 inch) cubes
115g (4 oz) green (string/French) beans, wshed and cut into 2.5cm (1 inch) pieces
1 tin/can (400ml or 14 fl oz) coconut milk


Method

Heat the cooking oil in a large, heavy-bottomed, frying pan or saucepan over a medium heat
Add the chicken and fry until the chicken is lightly browned (5-10 minutes), turning often
Add the onion and garlic, mix well and saute until the onion is soft and cooked (5-12 minutes), turning often
Add the curry powder, ground black pepper and chicken stock, mix well, bring to a simmer, adjust the heat to maintain the simmer and simmer for 20 minutes, stirring every few minutes
Add bell pepper (capsicum), celery, potatoes and green beans and mix well
Add the coconut milk, mix well, bring to a good simmer, adjust the heat to maintain a good simmer and simmer for 20 minutes, stirring every few minutes
Serve hot


Recipe submitted by W Pisharadi on 2 September 2017

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