Chunky Chicken Curry
You can make this amazing leftover chicken curry recipe go further by adding chickpeas or lentils. This is a delicious recipe with a deep full flavoured curried sauce and succulent chicken pieces low in fat but bursting with flavour.
Chunky Chicken Curry
Ingredients
Ingredients
- 1 cauliflower, cut into florets
- 1tsp coriander seeds
- 2tbsp sunflower oil
- 1 onion, peeled and roughly chopped
- 1 red chilli, roughly halved (seeds left in)
- 2 cloves garlic, peeled
- 5cm piece of fresh ginger, peeled
- 1tsp turmeric
- 2 – 3tbsp balti paste
- 6 tomatoes, roughly chopped
- 2 handfuls of leftover cooked chicken, cut into large chunks
Method
Method
- Preheat oven to gas mark 6/200°C (180°C in a fan oven).
- Tip cauliflower into a roasting tin and toss with coriander seeds and half oil.
- Put in oven and cook for 20 – 30 mins, or until just tender. Remove and put to one side.
- While that’s cooking, add onion, chilli, garlic and ginger to a food processor and pulse until chopped (don’t over-chop, or it will turn to mush).
- Heat remaining oil in a deep frying pan, add onion mix and turmeric and season well.
- Cook on a low heat for 2 – 3 mins, then stir in balti paste and cook on a really low heat for 3 – 4 mins.
- Add tomatoes to a food processor and pulse until chopped, then add these to pan and stir.
- Simmer gently for 20 – 30 mins, topping up with hot water from a kettle until it reaches desired consistency.
- Taste and season some more if needed.
- Stir through chicken and cauliflower and heat through.
- Serve with naan bread.
Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 280, Fat: 12g, Carbohydrate: 12g