Chicken and tomato spiced curry recipe

16361 ratingsRate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 330 calories / serving
  • Freezable
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Chicken and tomato spiced curryHERO 4264bf1e db18 426e a83f 1e07e810736a 0 472x310

Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden.

Add the curry paste and cook for 1 minute to cook off the spices.

Add the tomato puree, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.

Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot. Cut into a thick chunk of chicken to check that it is cooked through.

See more Curry recipes

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  • Ingredients

  • 3tbsp vegetable oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 1tbsp Madras curry paste
  • 1tsp red wine vinegar
  • 450g cooked chicken, cut into bite sized pieces
  • 300g vegetables such as red peppers, cauliflower, beans, carrots
  • 1tbsp tomato paste
  • 400g canned chopped tomatoes
  • sea salt
  • ground black peppercorns
  • sprigs of coriander herbs
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  • Calories
    330
    17%
  • Sugar
    10.5g
    12%
  • Fat
    16.6g
    24%
  • Saturates
    3.3g
    17%
  • Salt
    2g
    34%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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