Chicken-curry

Quick and Easy Green Curry Recipe

If you’re looking for a warm and filling dinner recipe, look no further than a classic green curry.

It is so quick and easy to prepare (even for beginners) and tastes amazing with beef, tofu or even a basic vegetable option.

RELATED: Easy Coconut Beef Curry Recipe

Serves 4

Ingredients

2 tbsp green curry paste

2 tbsp olive oil

2 skinless chicken breasts (sliced)

400ml coconut milk

2 shallots

300g frozen peas

1 tbsp soy sauce

1/2 cup broccoli

Method

  1. Heat the oil for a few minutes, then combined the shallots and curry paste.
  2. Chop up (or slice) the chicken into smaller, bite-sized pieces, then slowly stir it through the mixture. Cook for 5 minutes, then add the coconut milk, broccoli and defrosted peas. Bring the mixture to a slow simmer.
  3. Season with soy sauce, and serve with boiled jasmine rice.

Image via Make My Trip

May 14, 2015

Pineapple, Chili And Sweet Chicken Curry

Ditch the greasy takeaway and make this delicious Thai chicken curry recipe at home, ready in only 30 minutes!

Serves 4-6

Ingredients
750g chicken breast or thigh, chopped
500ml coconut milk
1tbsp red curry paste
½ tsp fish sauce
3 kaffir lime leaves
½ fresh pineapple, diced
2 red chilies, sliced (seeds removed if required)
2 chicken stock cubes

Method
1. Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.

2. Bring curry to the boil over medium heat.

3. Add chicken and continue to cook over medium heat for 5 mins.

4. Add pineapple, kaffir lime leaves and chilis.

5. Continue to cook over low-med heat for 15 min. Serve with brown rice and steamed vegetables.

July 15, 2013

Slow Cooker Chicken Curry

This is one of the best slow cooker recipes we’ve made – and it couldn’t be easier. Start it in the morning and come home to a delicious aromatic chicken curry for dinner.

Serves 4

Ingredients

500g skinless chicken thighs, cut into quarters

1 medium onion, thinly sliced

2 medium potatoes, diced

½ cup coconut milk

1 cup low sodium chicken stock

2 Tablespoons tomato paste

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon garam masala

3 cloves garlic, smashed

4cm piece ginger, sliced

1 teaspoon salt

1-2 green chilies, pierced with a sharp knife

1/2 cup frozen green peas

Coriander to garnish

Method

1. In the bottom of the slow cooker, whisk together the coconut milk, chicken stock, tomato paste, spices, garlic, ginger, salt and chilies.

2. Add chicken thigh pieces, onion and potatoes. Toss ingredients to coat in the sauce.

3. Cook on Low for 8 hours or High for 4 hours.

4. 5 minutes before serving, stir in the peas.

5. When ready, check for seasoning. Serve with brown basmati rice and garnish with coriander.

What’s your favourite slow cooker recipe?

June 12, 2013

Pineapple, Sweet Chicken And Chili Curry

It’s curry week on SheSaid and this aromatic curry transports you to a tropical island with its flavours of kaffir lime, fresh pineapple and coconut milk. Plus it only takes 30 minutes to make!

Serves 4-6

Ingredients

750g chicken breast or thigh, chopped

500ml coconut milk

1tbsp red curry paste

½ tsp fish sauce

3 kaffir lime leaves

½ fresh pineapple, diced

2 red chilies – sliced (seeds removed if required)

2 chicken stock cubes

Method
<BR
1. Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.

2. Bring curry to the boil over medium heat.

3. Add chicken and continue to cook over medium heat for 5 mins.

4.
Add pineapple, kaffir lime leaves and chilis.

5. Continue to cook over low-med heat for 15 min. Serve with brown rice and steamed vegetables.

Indian? Thai? What’s your favourite curry?

April 16, 2013