Chicken and tomato spiced curry recipe

16497 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 323 calories / serving
  • Freezable
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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 purée, 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 with no pink showing. 

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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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  • Energy 1353kj 323kcal 16%
  • Fat 13.8g 20%
  • Saturates 2.2g 11%
  • Sugars 8.5g 9%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 10.2g Protein 37.7g Fibre 3.6g


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