Chicken And Vegetable Curry Recipe

Name: Chicken And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 lb chicken breast, cut into 1 inch pieces; 1 None large onion, chopped; 2 cloves garlic, minced; 2 tsp Madras curry paste; 2 tsp ground cumin; 2 tsp dried mixed herbs; 2 None carrots, peeled, chopped; 2 None potatoes, peeled, chopped; 1 None turnip, peeled, chopped; 2 1/2 cups chicken stock; 7 oz green beans, trimmed, halved; None None fresh cilantro leaves, to serve; 16 oz steamed rice (from 7 oz raw), to serve

Servings: persons

2 tbsp vegetable oil
1 lb chicken breast, cut into 1 inch pieces
1 None large onion, chopped
2 cloves garlic, minced
2 tsp Madras curry paste
2 tsp ground cumin
2 tsp dried mixed herbs
2 None carrots, peeled, chopped
2 None potatoes, peeled, chopped
1 None turnip, peeled, chopped
2 1/2 cups chicken stock
7 oz green beans, trimmed, halved
None None fresh cilantro leaves, to serve
16 oz steamed rice (from 7 oz raw), to serve

1
Heat 1 tbsp oil in a large heavy-bottomed saucepan over high heat. Cook chicken for 3-4 mins, until browned all over. Set aside.
2
Add remaining oil. Cook onion and garlic over medium heat for 3 mins, until starting to soften. Add curry paste, cumin and herbs. Cook for 1 min, until fragrant. Add carrots, potatoes, turnip and stock. Bring to a boil then reduce heat and simmer for 10 mins, until vegetables are almost tender. Return chicken to pan along with green beans. Cook for 5 mins, until all vegetables are tender and chicken is cooked through.
3
Sprinkle cilantro over curry. Serve with rice.

1005

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tbsp vegetable oil, 1 lb chicken breast, cut into 1 inch pieces, 1 None large onion, chopped, 2 cloves garlic, minced, and more.

Yes, Chicken And Vegetable Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Vegetable Curry

How did you like this recipe?

Frequently Asked Questions