Looking for something?

Chicken Curry

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp vegetable oil
  • 650 g boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 large onion, finely sliced
  • 4 cloves garlic, crushed
  • 1 tsp Madras curry paste
  • 2 tbsp water
  • 1 Knorr Reduced Salt Chicken Stock Cube
  • 250 g can chopped tomatoes
  • 2 tbsp chopped coriander
  • 4 tbsp Elmlea Double Light

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

321kcal

Energy (kJ)

1339kJ

Protein (g)

36.1g

Carbohydrate incl. fibre (g)

8.2g

Carbohydrate excl. fibre (g)

6.7g

Sugar (g)

3.8g

Fibre (g)

1.4g

Fat (g)

15.4g

Saturated fat (g)

5.3g

Unsaturated fat (g)

8.1g

Monounsaturated fat (g)

2.8g

Polyunsaturated fat (g)

4.6g

Trans fat (g)

0.1g

Cholesterol (mg)

104mg

Sodium (mg)

636mg

Salt (g)

1.58g

Vitamin A (IU)

151IU

Vitamin C (mg)

11.2mg

Calcium (mg)

40mg

Iron (mg)

1.33mg

Potassium (mg)

781mg

Total

1282kcal

5356kJ

144.4g

32.7g

26.9g

15.2g

5.8g

61.7g

21.2g

32.5g

11.2g

18.4g

0.4g

417mg

2544mg

6.34g

606IU

44.8mg

162mg

5.33mg

3123mg


  • 1 Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add chicken and fry for 4-5 minutes, stirring occasionally, until chicken is almost cooked. Remove chicken and set aside.
  • 2 Heat remaining oil in the same pan. Add onions and cook gently for 6-8 minutes, stirring frequently, until onion is soft but not brown. Add the garlic and cook for another minute.
  • 3 Stir in the curry paste. Add the water, crumble in the Knorr Reduced Salt Chicken Stock Cube and simmer.
  • 4 Stir in tomatoes and chicken and bring to the boil over high heat. Reduce heat to low and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes.
  • 5 Add coriander. Stir in Elmlea and simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes.