What are the main ingredients in Ultimate Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Ultimate Chicken Curry?

Calories: 1133, Carbs: 119 grams, Fat: grams, Protein: 75.4 grams, Sugar: 27.4 grams, Salt: 1266 grams

How do I prepare Ultimate Chicken Curry?

TOAST THEM UP: Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. TIME TO NOM!: Dish up a bowl of the delicious chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed rotis. Serve any remaining lemon wedges on the side. TAKE THE HEAT OFF: In a small bowl, combine the yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 2 lemon wedges, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning. BRING THE SPICE: Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the chicken pieces and fry for 1-2 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 600ml of water, adding more if necessary. Mix until fully combined. Leave to simmer for 15-20 minutes, until the chicken is cooked through and the potatoes are soft.

What should be prepared from my kitchen to make Ultimate Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Ultimate Chicken Curry

An easy, wholesome, and delicious weeknight dinner! There is little effort needed, but the results will make it seem as if you spent hours in the kitchen. Creaminess, spiciness, saltiness, sweetness, and tanginess are all present in this amazing curry. Enjoy a big bowl of yum!

Ultimate Chicken Curry

with coriander yoghurt & toasted roti

Hands on Time: 15 - 20 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Cooked Chopped Tomato
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Chilli
Fresh Chillies
Fresh Coriander
Lemon
Lemons
Low Fat Plain Yoghurt
Onion
Onions
Potato Chunks
Tomato-curry Paste
Whole Wheat Roti
Whole Wheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

BRING THE SPICE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the chicken pieces and fry for 1-2 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 300ml of water, adding more if necessary. Mix until fully combined. Leave to simmer for 15-20 minutes, until the chicken is cooked through and the potatoes are soft.
TAKE THE HEAT OFF
In a small bowl, combine the yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 1 lemon wedge, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
TOAST THEM UP
Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
TIME TO NOM!
Dish up a bowl of the delicious chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed roti. Serve any remaining lemon wedges on the side.

Onion - 1
Fresh Chilli - 1
Tomato-curry Paste - 25ml
Free-range Chicken Leg Quarter - 1
Potato Chunks - 250g
Cooked Chopped Tomato - 100g
Low Fat Plain Yoghurt - 45ml
Fresh Coriander - 4g
Lemon - 1
Carrot - 120g
Whole Wheat Roti - 1

Download the Recipe

Serves 2

BRING THE SPICE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the chicken pieces and fry for 1-2 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 600ml of water, adding more if necessary. Mix until fully combined. Leave to simmer for 15-20 minutes, until the chicken is cooked through and the potatoes are soft.
TAKE THE HEAT OFF
In a small bowl, combine the yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 2 lemon wedges, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
TOAST THEM UP
Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
TIME TO NOM!
Dish up a bowl of the delicious chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed rotis. Serve any remaining lemon wedges on the side.

Onion - 1
Fresh Chilli - 1
Tomato-curry Paste - 50ml
Free-range Chicken Leg Quarters - 2
Potato Chunks - 500g
Cooked Chopped Tomato - 200g
Low Fat Plain Yoghurt - 85ml
Fresh Coriander - 8g
Lemon - 1
Carrot - 120g
Whole Wheat Rotis - 2

Download the Recipe

Serves 3

BRING THE SPICE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the sliced chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the chicken pieces and fry for 2-3 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 900ml of water, adding more if necessary. Mix until fully combined. Leave to simmer for 20-25 minutes, until the chicken is cooked through and the potatoes are soft.
TAKE THE HEAT OFF
In a small bowl, combine the yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 3 lemon wedges, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
TOAST THEM UP
Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
TIME TO NOM!
Dish up a bowl of the delicious chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed rotis. Serve any remaining lemon wedges on the side.

Onions - 2
Fresh Chillies - 2
Tomato-curry Paste - 75ml
Free-range Chicken Leg Quarters - 3
Potato Chunks - 750g
Cooked Chopped Tomato - 300g
Low Fat Plain Yoghurt - 125ml
Fresh Coriander - 12g
Lemons - 2
Carrot - 240g
Whole Wheat Rotis - 3

Download the Recipe

Serves 4

BRING THE SPICE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the sliced chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the chicken pieces and fry for 2-3 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 1.2L of water, adding more if necessary. Mix until fully combined. Leave to simmer for 20-25 minutes, until the chicken is cooked through and the potatoes are soft.
TAKE THE HEAT OFF
In a small bowl, combine the yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 4 lemon wedges, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
TOAST THEM UP
Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
TIME TO NOM!
Dish up a bowl of the delicious chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed rotis. Serve any remaining lemon wedges on the side.