Go Back
–+ servings
Print

CURRIED CHICKEN

A CHIP SHOP FLAVOUR CURRY

Course Dinner
Cuisine English
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 People
Calories 442 kcal

Ingredients

  • low calorie spray oil
  • 1 large onion sliced
  • 3 cloves garlic crushed
  • 3 green chillies chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbs mild curry powder
  • 2 large carrots chopped
  • 500 mils chicken stock
  • 500 grams sweet potatoes cut into 3cm chunks
  • 500 grams butternut squash cut into 3cm chunks
  • 500 grams chicken thighs diced and fat removed.
  • 1 red bell pepper deseeded and diced
  • 1 green bell pepper deseeded and diced
  • 3 medium courgettes Thick slices
  • fresh coriander to garnish

Method

  1. MAKING THE CURRY SAUCE

  2. spray the casserole dish with cooking spray, place over a medium heat. Allow pan to warm up before adding the onions.

  3. Cook onions for five minutes to soften then add the garlic, spices and green chillies and cook for 1 minute.

  4. Add the carrots then add the 500ml of chicken stock, the sweet potatoes and butternut squash.

  5. Reduce the heat to a low heat and simmer for 25- 30 minutes until vegetables are cooked.

  6. blitz the curry sauce until smooth (add a little water if too thick).

  7. Fry the chicken in a separate pan until browned.

  8. Add the chicken , peppers and courgettes to the curry sauce.

  9. Increase the heat and cook for ten minutes until chicken is cooked.

  10. Serve garnished with the coriander if using.

  11. Serve with rice or chips.

Nutrition Facts
CURRIED CHICKEN
Amount Per Serving
Calories 442 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 123mg41%
Sodium 518mg23%
Potassium 1992mg57%
Carbohydrates 62g21%
Fiber 12g50%
Sugar 20g22%
Protein 34g68%
Vitamin A 38412IU768%
Vitamin C 128mg155%
Calcium 174mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.