Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Photo of Easy chicken curry by WW

Easy chicken curry

6
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Rich flavours and irresistible aromas make this easy chicken curry the perfect winter warmer that's packed with spices

Ingredients

Olive oil

1 tbs

Chicken thigh, skinless, raw

450 g, (Buy 500g), fat trimmed, chopped

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground coriander

1½ tsp

Ground turmeric

½ tsp

Ground cayenne pepper

¼ tsp

Canned diced tomatoes

400 g, (1 x 400g can)

Light canned coconut milk

½ cup(s), (125ml)

Pumpkin

300 g, peeled, cut into 2cm pieces

Cauliflower

300 g, cut into florets

Frozen green peas

1 cup(s), (120g)

Fresh coriander

2 tbs, chopped

Lime(s)

1 medium, wedges, to serve

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook chicken in 2 batches, stirring occasionally, for 4 minutes each batch or until golden brown. Set aside.
  2. Cook onion in same pan, stirring occasionally, for 5 minutes or until very soft and golden brown. Add garlic, ginger, coriander and spices and cook, stirring, for 30 seconds.
  3. Return chicken to pan. Stir in tomatoes, ¾ cup (180ml) water and coconut milk. Add pumpkin and cauliflower. Cover and bring to a simmer. Cook, partially covered, for 15 minutes or until vegetables are tender and chicken is cooked through.
  4. Stir in peas and cook for 2 minutes or until tender. Sprinkle with coriander leaves. Serve with lime wedges.

Notes

SERVING SUGGESTION: Steamed baby bok choy and steamed brown rice.

You might like

You might like