Chicken Curry – a delicious recipe with curry, vegetable oil, salt, lemon juice, onions, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the oil in a deep pan on medium/high and fry the onions and garlic for about 5 mins until the onions are golden brown.
2
Add Mrs Shahs Curry Mix and salt and stir-fry for 1-2 mins, then tip in the chopped tomatoes.
3
Stir for 1 minute.
4
Add the diced chicken and stir inches
5
Add the lemon juice and coriander (save some to sprinkle on top of the curry at the end).
6
Add freshly boiled water until chicken is covered and stir inches leave on medium/high heat for approx 30 minutes and stir occasionally to avoid burning.
7
add water or cook a little bit further to get the desired level of sauce consistency (please note that the sauce will thicken after cooking).
332
kcal
Calories
19
g
Fat
8
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: curry spices (please try mrs shah's curry mix which is my wife's recipe), 4 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon lemon juice, and more.
Yes, Chicken 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.
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