Chicken and coconut curry

Chicken and coconut curry

https://www.coop.co.uk/recipes/chicken-and-coconut-curry

Grab a few items from the cupboard and rustle up this delicious curry for four people in just half an hour

  • Feeds 4Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    31%
    2584kj 618kcal
  • Fat
    High 42%
    29.5g
  • Saturates
    High 73%
    14.6g
  • Sugar
    Low 14%
    12.9g
  • Salt
    Low 8%
    0.46g

% of adult’s reference intake | Carbohydrates per serving : 46g

Ingredients

  • 450g Co-op British chicken breast fillets, cut into pieces
  • 2 tsp turmeric
  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped, plus extra to serve
  • 5cm ginger, finely chopped
  • 2 tbsp garam masala
  • 60g Co-op ground almonds
  • 400g can Co-op chopped tomatoes
  • 400ml can Co-op coconut milk
  • 400g can Co-op chick peas, drained and rinsed
  • 1 red and 1 yellow pepper,deseeded and sliced
  • 250g pack Co-op microwave wholegrain rice, to serve
  • Small handful coriander

Method

  1. Toss the chicken in the turmeric and season
  2. Heat half the olive oil in a large saucepan, then cook the chicken for 3-4 mins in batches, until golden. Set aside
  3. Add the remaining oil to the pan, along with the onion, then season and cook for 2-3 mins to soften
  4. Stir in the garlic, chilli and ginger, then cook for another minute
  5. Add the garam masala and ground almonds, stir to coat, then stir in the canned tomatoes, coconut milk, chick peas and peppers
  6. Return the chicken to the pan, then simmer gently for about 15 mins, until it’s cooked through
  7. Add a splash of water if the sauce becomes too thick
  8. Meanwhile, cook the rice according to the pack instructions, then serve with the curry
  9. Garnish with the coriander and extra chilli

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