Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams tomato puree; 10 grams turmeric; 15 grams garam masala; 45 grams water; 4 clove of garlic, crushed; 1 tsp chives; 1 salt and pepper for seasoning; 1 whole dried chilli; 4 cardamom pods; 5 black peppercorns; 1 shard of cinnamon; 1/2 tsp cumin seed; 1 bay leaf; 1 tsp basil; 500 ml chicken stock; 1 pepper, sliced; 50 grams runner beans, sliced; 50 grams spinach; 375 grams (2 thighs) chicken thigh, boned and skinned; 400 grams tinned chopped tomatoes; 2 tbsp olive oil

Servings: persons

50 grams tomato puree
10 grams turmeric
15 grams garam masala
45 grams water
4 clove of garlic, crushed
1 tsp chives
1 salt and pepper for seasoning
1 whole dried chilli
4 cardamom pods
5 black peppercorns
1 shard of cinnamon
1/2 tsp cumin seed
1 bay leaf
1 tsp basil
500 ml chicken stock
1 pepper, sliced
50 grams runner beans, sliced
50 grams spinach
375 grams (2 thighs) chicken thigh, boned and skinned
400 grams tinned chopped tomatoes
2 tbsp olive oil

1
to make the paste: Mix all the ingredients for the paste.
2
This can be done in advance and chilled in the fridge before use.
3
Pre-heat the oven to 190C / 170C fan.
4
Heat the oil on the hob, in an oven proof pot.
5
Add the spices and herbs and heat for 20-30 seconds.
6
Brown the chicken thighs.
7
Add the paste mix and cook for about 1-2mins.
8
Add the pepper and runner beans.
9
Mix round well and add the tomatoes.
10
Scrape the bottom of the pot and mix well.
11
Pour in the stock, scrape the bottom again and mix.
12
Bring the chicken to sit near the top of the sauce, heat until it starts to bubble then place in the oven for 45mins.
13
Add the spinach and cook for a further 15mins.
14
serve

608

kcal

Calories

Fat

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 21 ingredients. The key ingredients include: 50 grams tomato puree, 10 grams turmeric, 15 grams garam masala, 45 grams water, 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.

Chicken Curry

How did you like this recipe?

Frequently Asked Questions