Indian Chicken Curry

Indian Chicken Curry

This chicken curry offers flavour and depth for those who love their spices. We recommend this dish with a side of wild rice.

  • 60 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 1337.49 kcal
Protein 64.28 g
Fat 47.95 g

  • 1 Knorr Chicken Stock Pot
  • 1 onion
  • 20 g fresh ginger root
  • 3 garlic cloves
  • 4 tbsp cooking oil
  • 600 g organic skinless, boneless chicken thigh, cut into 2cm pieces
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 tsp garam masala
  • 2 lemons, juice plus zest
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas
  • 400 g sweet potato, washed and cut into 2cm chunks
  • 15 g fresh coriander
  • 1.5 l water
  • salt to taste
  • 1 tsp ground coriander
  • 1 tsp low fat yogurt
  • 400 g cooked wild rice

  1. Cut the onion into half rings, grate the ginger and smash the garlic.

  2. Heat up the pan with the oil and fry the chicken until golden brown.

  3. Add the rest of the ingredients. Add the water.

  4. Cook for 60 minutes and stir occasionally.

  5. Add salt and pepper to taste.

  6. sprinkle some freshly chopped coriander on top.

  7. Add low fat yoghurt to finish and serve with wild rice

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