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Servings 6
Calories 980 kcal
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins

Ingredients
 

  • 4 tbsp vegetable oil
  • 8 skin on boneless chicken thighs, cut in to 4
  • 1 large onion, chopped
  • 2 carrots, peeled and cut into 1cm cubes
  • 2 sticks of celery, cut into 1cm cubes
  • 2 garlic cloves, crushed
  • 3 tbsp mild Madras curry powder
  • 2 tbsp plain flour
  • 20 g chicken stock cubes, (2 x 10g)
  • 1 tbsp tomato purée
  • 2 tbsp unsweetened desiccated coconut
  • 2-3 tbsp mango chutney
  • salt and freshly ground black pepper
  • serve with boiled rice and poppadums, to serve

Instructions
 

  • Heat the oil in a large pan, add the chicken, cook quickly until browned, then add the vegetables and garlic.
  • Add the curry powder and stir to coat, then add the flour, stock cube and tomato puree and mix well.
  • Gradually stir in about 900ml, then season and bring to boil.
  • Reduce heat and simmer gently for 15 minutes, stirring occasionally, or it will catch.
  • After this time, add the coconut and mango chutney to taste, and cook for a further 15 -20 minutes, or until chicken is cooked through and tender.
  • Season again if necessary and serve with boiled rice, more coconut, chopped tomatoes, onions and poppadums.
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Nutrition Facts
Old School Chicken Curry
Amount per Serving
Calories
980
% Daily Value*
Fat
 
73
g
112
%
Saturated Fat
 
31
g
194
%
Trans Fat
 
1
g
Cholesterol
 
296
mg
99
%
Sodium
 
1886
mg
82
%
Potassium
 
1068
mg
31
%
Carbohydrates
 
29
g
10
%
Fiber
 
5
g
21
%
Sugar
 
13
g
14
%
Protein
 
53
g
106
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Curry
Cuisine ITV This Morning
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