Ingredients
- 4 Spray Cooking Oil
- 1 Un Onion
- 2 Clove Garlic
- 1¼ ” Ginger Root
- 9 Tsp Curry Powder mild
- 650 Gram Chicken
- 1 UnTinned Tomatoes
- ½ Cube Chicken stock
- 500 Gram Brown rice basmati
- 15 Ml Lime Juice
- 2 Tbsp Coriander
- 80 Gram Plain Greek Yogurt
- 1 Un Lime
- ¼ Tsp Garam Masala
Chicken Curry
Preparation time
10min
Cooking time
35min
Servings
4
Instant Pot
No
Recipe Categories
- Indian
- International Cuisine
Main Ingredients
- Chicken
Ingredients
- 4 Spray Cooking Oil
- 1 Un Onion
- 2 Clove Garlic
- 1¼ ” Ginger Root
- 9 Tsp Curry Powder mild
- 650 Gram Chicken
- 1 UnTinned Tomatoes
- ½ Cube Chicken stock
- 500 Gram Brown rice basmati
- 15 Ml Lime Juice
- 2 Tbsp Coriander
- 80 Gram Plain Greek Yogurt
- 1 Un Lime
- ¼ Tsp Garam Masala
Directions
- Mist a large pan with cooking spray,
- add the onion finely sliced and cook over medium heat for 6-8 minutes until soft.
- Add the crushed garlic and grated ginger and cook for another minute, then stir in the curry powder and cook for a further 2 minutes.
- Add the skinless chicken breast cut into cubes and cook for 2 minutes, stirring to coat in the spice mixture.
- Add the chopped tomatoes.
- Dissolve the stock cube into 200 ml of water, bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- Cook the rice in salty boiling water or in a rice cooker, then stir in the lime juice and chopped fresh coriander.
- Serve the curry with the rice and lime wedges to squeeze over.
- Top with a dollop of yogurt, a sprinkling of garam masala, and extra coriander leaves.
