HEALTHY CHICKEN CURRY RECIPES - BBC GOOD FOOD
Chicken curry doesn't have to be unhealthy. See our lighter versions of popular takeaway classics like chicken korma, katsu, biryani, madras and jalfrezi.
Provided by Good Food team
Number Of Ingredients 1
SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES ...
Total Time 35 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
- Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
- Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
- Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
- Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. Stir in the ginger and garlic and fry for 1 minute.
- Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
- Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
- Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.
Nutrition Facts : Calories 305 calories, FatContent 26.9 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 14.7 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 0.6 g salt, FiberContent 3.7 g fibre
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ROASTED AUBERGINE & TOMATO CURRY RECIPE - BBC GOOD FOOD
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Category Dinner, Main course
Calories 331 calories per serving
- Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.
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VEGAN AUBERGINE CURRY RECIPE - OLIVEMAGAZINE
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Total Time 55 minutes
Category Vegan
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Calories 259 calories per serving
- Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes. Serve with rice and naans, if you like.
VEGAN AUBERGINE CURRY RECIPE - OLIVEMAGAZINE
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Total Time 55 minutes
Category Vegan
Cuisine Indian
Calories 259 calories per serving
- Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes. Serve with rice and naans, if you like.
CHINESE CHICKEN CURRY RECIPE - BBC FOOD
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Calories 487kcal per serving
- Serve in warmed bowls, ladled over the rice.
MARY BERRY QUICK CHICKEN CURRY | EASY LOCKDOWN RECIPE
From thehappyfoodie.co.uk
Cuisine Indian
Heat 2 tablespoons of oil in a deep frying pan. Season the chicken strips and brown quickly all over until sealed (you may need to do this in batches adding the third tablespoon of oil, if needed). Remove with a slotted spoon to a plate.
Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.
Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute. Sprinkle in the ground spices and fry for a few minutes more. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.
Add the mango chutney and return the chicken to the pan. Season with salt and pepper. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender. Add the yoghurt or cream and serve hot.
The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt. The curry also freezes well without the yoghurt. Simply reheat as above when needed.
If using an Aga, first soften the onion in the simmering oven for 15 minutes. Add the chicken and return to the same oven for 10 minutes. Continue on the boiling plate.
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