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Golden chicken curry recipe

Golden chicken curry recipe

0 ratings

Created by The Tesco Real Food team

This gorgeous golden chicken curry is packed with veggies for the perfect feel-good meal. This recipe is ideal for batch cooking - perfect for busy weeknights! See method

  • Serves 8
  • Takes 1 hr 20 mins
  • 503 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 tbsp coconut oil
  • 2 onions, thinly sliced
  • 3 large garlic cloves, thinly sliced​
  • 6cm thumb-sized piece fresh ginger, peeled and finely chopped
  • 1 red chilli, half deseeded and finely chopped, half thinly sliced
  • 1½ tsp ground turmeric​
  • 2 tsp cumin seeds
  • 400ml tin light coconut milk
  • 1 chicken stock cube*, made up to 400ml
  • 1.2kg boneless, skinless chicken thighs, excess fat discarded and cut into 3cm strips
  • 2 x 400g tins chickpeas, drained and rinsed
  • 4 medium sweet potatoes, peeled and cut into 5cm chunks
  • 1½ tbsp tamarind paste

To serve

  • cooked basmati rice
  • pomegranate seeds
  • fresh coriander, roughly chopped
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    2110kj
    503kcal     25%

  • Fat

    22g 31%

  • Saturates

    9g 43%

  • Sugars

    11g 12%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 38.4g Protein 34g Fibre 9.1g

Method

  1. Heat the coconut oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and chilli, stir to combine then cover with a lid and cook for 10 mins, stirring occasionally, until softened.
  2. Add the turmeric and cumin seeds, cook for 1 min then stir through the coconut milk and stock. Bring to the boil then add the chicken, chickpeas and sweet potatoes. Cover and simmer for 20 mins, then remove the lid and cook for a further 20 mins, stirring occasionally until the chicken is tender, the sweet potatoes are soft and the sauce has thickened to the consistency of double cream.
  3. Remove from the heat and stir through the tamarind.
  4. At this stage, the curry can be cooled and divided into airtight containers and stored in the fridge for up to 3 days or frozen for up to 3 months.
  5. Serve with cooked basmati rice topped with pomegranate seeds, coriander and the sliced chilli.

See more Curry recipes

*Use gluten-free stock cubes, if required.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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