Quick Chicken Curry

Name: Quick Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 600g Chicken Breast, diced into approx 2cm chunks; 100g Leeks, thinly sliced; 150g Red Pepper (approx. 1 medium), diced; 150g Green Pepper (approx. 1 medium), diced; 400g Tinned Chopped Tomatoes; 400g Tinned Coconut Milk; 5 tsp Curry Blend (or other good quality curry powder); 1/2 tsp Kashmiri Chilli; 1/2 tsp Garlic Powder (optional); Seasoning; Handful Spinach (optional); 1 tbsp Olive Oil for frying

Rated 4 stars by 4 users

Servings

Prep Time

15 minutes

Cook Time

Calories

335

Author:

Michele Cooper

This is my family go to. It's a quick, bung it in, no fuss spicy meal :-)

Macros for the whole recipe:

1677 Calories / 39.2g Carbs / 155.7g Protein / 95.5g Fat

Macros per portion (makes 5 portions):

335 Calories / 7.8g Carbs / 31.1g Protein / 19.1g Fat

Ingredients

600g Chicken Breast, diced into approx 2cm chunks
100g Leeks, thinly sliced
150g Red Pepper (approx. 1 medium), diced
150g Green Pepper (approx. 1 medium), diced
400g Tinned Chopped Tomatoes
400g Tinned Coconut Milk
5 tsp Curry Blend (or other good quality curry powder)
1/2 tsp Kashmiri Chilli
1/2 tsp Garlic Powder (optional)
Seasoning
Handful Spinach (optional)
1 tbsp Olive Oil for frying

Directions

Pop the olive oil in the pan and saute the leeks until soft (about 2-3 minutes).
Now add the peppers and fry for a further 5 minutes.
Add all the spices and chicken and stir well. Fry for a couple more minutes.
Add to this the coconut milk and tinned tomatoes.
Stir well, bring to boil and turn down to a simmer.
Simmer for about 30 minutes.
Season to taste.