Chicken curry
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Stir in the curry powder, then add the chicken and fry for 2-3 minutes, or until the chicken is lightly browned. Add the peppers, beans and tomato and cook for 2-3 more minutes, or until the tomatoes and beans are tender.
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Stir in the creamed coconut and cream, and bring to a gentle simmer. Stir until the creamed coconut is incorporated into the cream and the mixture is smooth.
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To serve, mix together the fresh herbs and dress with the olive oil, lemon juice and salt and freshly ground black pepper. Serve the curry in a bowl alongside.
Ingredients
- 1 tbsp vegetable oil
- ¼ onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp curry powder
- 1 chicken breast, skin removed, cut into serving pieces
- ½ green pepper, seeds removed, chopped
- ½ red pepper, seeds removed, chopped
- 200g/7oz canned kidney beans, rinsed and drained
- 1 tomato, seeds removed, chopped
- 55g/2oz block creamed coconut, grated
- 100ml/3½fl oz double cream
To serve
- 1 handful mixed fresh herbs (basil, coriander, chives, parsley)
- 1 tbsp olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
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