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
Ultimate Chicken Curry
with coriander yoghurt & toasted roti
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 30 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Ultimate Chicken Curry?
The preparation time for Ultimate Chicken Curry with coriander yoghurt & toasted roti is between 15 and 20 minutes.
What is the total time required to make Ultimate Chicken Curry with coriander yoghurt & toasted roti?
The total time required to make Ultimate Chicken Curry with coriander yoghurt & toasted roti is between 25 and 30 minutes.
How many servings does Ultimate Chicken Curry provide?
4 servings
What are the main ingredients in Ultimate Chicken Curry?
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
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?
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
How many calories does Ultimate Chicken Curry have?
1133 calories
How much fat content does Ultimate Chicken Curry have?
grams
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