Moms chicken curry

Based on 0 ratings
C

chloe

Community member

Difficulty

Easy 👌

Preparation

35 min

Baking

30 min

Resting

10 min

Ingredients

2Servings
1⅝ cloves
garlic
¾
chilis
onion
chili powder
chili flakes
cold pressed rapeseed oil
sea salt
pepper
¾ packages
button mushrooms
2
chicken breasts
canned chickpea
coconut milk
canned diced tomato
chicken stock
tsp
cornflour
bag
pea
2⅜ tbsp
curry powder
carrots

Utensils

knife

Recipes made to your taste

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  • Step 1/7

    • chili powder
    • chili flakes
    • cold pressed rapeseed oil
    • 2 chicken breasts
    • knife

    chop up the chicken, rub some oil over it, put salt pepper chilli powder and chilli flakes onto it

  • Step 2/7

    • 1⅝ cloves garlic
    • ¾ chilis
    • onion
    • ¾ packages button mushrooms
    • carrots

    Chop up the vegetables,

  • Step 3/7

    • sea salt

    Cook some basmati rice and put some salt in the water it’s boiling in, cook some oven chips and put salt and pepper on them!

  • Step 4/7

    Heat up the pan/pot , pour some oil into it and fry up the chilli and garlic, make sure it doesn’t burn, then add in your onion, add in the chicken until it is cooked then add in your vegetables

  • Step 5/7

    • coconut milk
    • canned diced tomato
    • chicken stock
    • 2⅜ tbsp curry powder

    When everything is cooked, add in your chopped tomatoes, coconut milk, chicken stock cube and mix it all, then add in your curry powder, the amount of curry powder varies, keep tasting it until it’s right for you.

  • Step 6/7

    • canned chickpea
    • bag pea

    Wash the peas and chickpeas and add them in and let them heat up

  • Step 7/7

    • tsp cornflour

    If the curry is too watery, put a teaspoon of cornflour into some milk and add it in to thicken the sauce

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