Aoife’s Homemade Chicken Curry 🐓

Name: Aoife’s Homemade Chicken Curry 🐓
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Asian, Indian
Ingredients: 3 Chicken Breasts; 2 Tablespoons of Neutral Oil (olive); 1/3 jar of Curry Paste; 1 carrot; 1 courgette; 1 white onion (or 2 shallots); 1/2 Butternut Squash; 1 Bell Pepper (green, red or yellow); 1 Tablespoon of Curry Powder (hot, medium or mild); 1.5 tablespoon of Plain Flour; 1 Teaspoon of Cumin; 1 teaspoon of Coriander (fresh or frozen); 1 teaspoon of turmeric; 1/2 teaspoon of garam masala; 1/2 teaspoon Onion Powder (or Mustard Powder); 1.5 Tablespoon of Tomato puree; 3 Cloves Chopped Garlic (fresh or frozen); 1/2 teaspoon Chilli paste; 1/2 teaspoon Garlic Paste; 1/2 teaspoon Ginger Paste; 300ml Hot Chicken Stock; 250ml Pouring Cream (or coconut milk/cooking cream/greek yogurt)

10 steps

Prep:20minCook:1h 10min

An easy, homemade Indian/Irish style curry. You can reduce the cream to make it a lighter/hotter curry.

Updated at: Thu, 17 Aug 2023 00:17:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories805.4 kcal (40%)

Total Fat50.4 g (72%)

Carbs34 g (13%)

Sugars10.1 g (11%)

Protein55 g (110%)

Sodium580.4 mg (29%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Chop the chicken and add to a large non-metallic bowl. Add half a jar of curry paste and marinate for at least 1 hour in the fridge; or preferably overnight.

Step 2

Chop the vegetables to preference. (Dice, julienne, baton…) Add them to a bowl except for the onions - this will need its own bowl.

Step 3

Heat the oil in a deep frying pan/wok. Add the onion and fry until translucent. Add the chopped garlic and fry until fragrant.

Step 4

Add the marinated chicken to the garlic and onion and fry until sealed.

Step 5

Add the vegetables to the pan and mix well. Add the tomato purée, chilli, ginger and garlic paste to the pan and ensure the chicken/vegetables are well coated.

Step 6

Combine the flour, turmeric, cumin, curry powder, garam masala, and any other dry spices to a small bowl and mix well.

Step 7

Add the spice/flour mix to the pan and combine well with the chicken and veg and keep on a medium/high heat. Ensure that you allow the spices to toast.

Step 8

Add the hot stock to the pan and stir well. Allow the pan to come to a bubble.

Step 9

Once it has come to a bubble, add the cream and allow it it to come to a bubble again. Once it has started to boil, reduce the heat to low and cover with a lid.

Step 10

Add a spoon of mango chutney if you prefer a sweeter curry, or some ground almond. Garnish with some chopped coriander leaf.