We all need a good chicken curry in a hurry! This my most popular recipe on the blog.. It’s quick tasty, with a
few veggies flung in for good measure. I haven’t had a child (or adult) refuse it yet I stick the ingredients on my shop every week, so it’s a handy recipe to have up your sleeve when you need it. . also for any of big kids following slimming world this curry is 4 syns for the lot.. serves 4 easily working out a 1 syn per portion.. (and really worth it)
sometimes I serve the kids first and turn up the heat on my own by adding a few chopped chillies, topped with fresh coriander.
- olive oil/frylight (in a spray bottle)
- 4 chicken breasts
- 1 onion Grated or chopped
- 2 celery sticks
- 1 crushed garlic clove
- 1 heaped tablespoon of plain flour
- 1 heaped teaspoon of ginger (powder )
- 2 tablespoons of mild curry powder (the Lidl one is really mild, the Schwartz one has a little kick)
- 1 heaped teaspoon of turmeric
- 1 chicken knorr stock pot
- 1 hot pint of chicken stock
Grate or chop your onion, crush garlic and chop the 2 stalks of celery as small as you can.
Chop your chicken breasts and leave to one side.
spray a saucepan with some olive oil or frylight and add the onion, garlic and celery cooking for a couple of mins until it has softened
Add in the chopped chicken and cook for around 10 mins
Put in the heaped tablespoon of flour and stir. slowly add your hot pint of stock adding it bit by bit, while you stir. Until the mixture looks thick with no lumps…
now for the spice! Stir in the mild curry powder, turmeric and ginger and a chicken stock pot (the stock pot is optional but it gives a good depth of flavour to the whole curry )
Turn the heat right down, cover and simmer for 30 mins. Serve with some stirred fried veg to up the veggie intake!
This curry is quite mild so if you like yours a bit hot, serve the kids first and add some extra curry powder tasting as you go.
Thanks so much, Jolene x