EASY CHICKEN CURRY INDIAN RECIPES
CHICKEN CURRY RECIPES - BBC GOOD FOOD
Make a warming chicken curry for the perfect Friday night fakeaway. From creamy chicken korma and katsu to spicy tomato-based jalfrezi and madras, we've got something for the whole family.
Provided by Good Food team
Number Of Ingredients 1
INDIAN PRAWN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This curry is a complete joy. As well as being seriously tasty, it’s good for you, too. Prawns are packed with vitamin B12, which is what keeps metabolic functions in your body going, so that your cells can use the energy from the food you eat. Plus, spinach is super-high in vitamin K, which keeps our bones healthy. Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour. Enjoy!
Total Time 25 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Fill a medium pan with salted water, place over a high heat and bring to a boil.
- Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
- Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
- Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
- Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
- Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
- Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
- Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.
Nutrition Facts : Calories 642 calories, FatContent 22.5 g fat, SaturatedFatContent 7.3 g saturated fat, ProteinContent 24.0 g protein, CarbohydrateContent 92.4 g carbohydrate, SugarContent 12.9 g sugar, SodiumContent 0.6 g salt, FiberContent 5.1 g fibre
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This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
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Reviews 5.0
Total Time 1 hours 5 minutes
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Calories 330 per serving
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CHICKEN CURRY RECIPES - BBC GOOD FOOD
Make a warming chicken curry for the perfect Friday night fakeaway. From creamy chicken korma and katsu to spicy tomato-based jalfrezi and madras, we've got something for the whole family.
From bbcgoodfood.com
From bbcgoodfood.com
See details
INDIAN PRAWN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This curry is a complete joy. As well as being seriously tasty, it’s good for you, too. Prawns are packed with vitamin B12, which is what keeps metabolic functions in your body going, so that your cells can use the energy from the food you eat. Plus, spinach is super-high in vitamin K, which keeps our bones healthy. Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour. Enjoy!
From jamieoliver.com
Total Time 25 minutes
Calories 642 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 642 calories per serving
- Fill a medium pan with salted water, place over a high heat and bring to a boil.
- Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
- Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
- Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
- Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
- Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
- Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
- Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.
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