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Gluten Free
Servings 4
Calories 261 kcal
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients
 

  • 4 tbsp vegetable oil
  • 1 large onion, very finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsp spice mix, depending on the heat you require
  • 400 g can chopped tomatoes
  • 1 tbsp tomato paste
  • 50 g desiccated coconut
  • 200 chicken stock, approx
  • small handful of fresh coriander, chopped

Instructions
 

  • Marinate the chicken into bite-size pieces and mix with the lime juice, vinegar and salt and leave for 20 minutes
  • Heat the oil in a deep frying pan or saucepan over a medium heat.
  • Add the spices and cook for a minute or two to release their lovely spice flavour and aroma.
  • Add the onions and garlic and cook for a further 6-7 minutes until softened and becoming golden.
  • Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the tomatoes and paste and cook for a couple of minutes before adding the coconut and a little stock.
  • Bring to the boil, then reduce the heat to a simmer.
  • Cover with a lid and leave to simmer gently for about 20-30 minutes.
  • Once cooked, stir in the chopped coriander.
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Nutrition Facts
Phil's Easy Madras Curry
Amount per Serving
Calories
261
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
2
mg
1
%
Sodium
 
253
mg
11
%
Potassium
 
416
mg
12
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Curry
Cuisine ITV This Morning
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