Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 500grams chicken breast fillets, cut into 2cm pieces
- 1 red onion, cut into thin rounds
- 2 cloves garlic, crushed
- 2teaspoons garam masala
- 2teaspoons mild curry powder
- 1/2 bunch coriander, leaves picked, roots washed and finely chopped
- 2 carrots, sliced
- 400grams no-added-salt diced tomatoes
- 1 red capsicum, coarsely chopped
- 1 cup frozen baby peas
- 425grams microwave brown rice, heated
- 2 garlic naans, halved, heated, to serve
- 1tablespoons extra virgin olive oil
Nutrition per serving
2750kJ / 658Cal
2750 Kilojoules or 658 Calories
32% of daily energy intake*
Protein
52.8grams
Fat
15.9grams
Carbs
72.8grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The whole family will love this nutritious Indian-style chicken and vegetable curry with its comforting, aromatic flavours. This dish will hit the spot on a chilly night.
Method
Step 1 of 4
Heat 1 tbs oil in a large deep frying pan over medium heat. Cook chicken, stirring, for 5 minutes or until browned. Remove from pan.
Step 2 of 4
Heat remaining oil over medium heat. Add half of the onion and cook, stirring, for 3 minutes or until softened slightly. Add garlic, garam masala, curry powder and coriander roots. Cook, stirring, for 1 minute
or until fragrant.
Step 3 of 4
Add tomatoes, 3/4 cup water, carrot and capsicum, then bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes, adding chicken to
pan for the last 10 minutes of cooking, or until sauce has thickened and chicken is cooked through.
Step 4 of 4
Stir peas into curry. Allow to simmer for 5 minutes or until peas have turned bright green. Season with pepper. Spoon rice into serving bowls. Top with chicken curry, remaining onion and coriander leaves. Serve with naan.
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