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Chicken Curry

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp Flora Buttery
  • 1 onion, finely chopped
  • 6 garlic cloves, crushed
  • 2 cm fresh root ginger, finely sliced
  • 1 tsp Madras curry paste
  • 2 curry leaves
  • 600 g skinless chicken breast fillet diced
  • 400 ml tinned coconut milk (or use reduced fat coconut milk)
  • 1 Knorr Chicken Stock Pot
  • 1 tsp cumin seeds (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

447kcal

Energy (kJ)

1866kJ

Protein (g)

34.9g

Carbohydrate incl. fibre (g)

9.2g

Carbohydrate excl. fibre (g)

8.4g

Sugar (g)

1.8g

Fibre (g)

0.8g

Fat (g)

30.9g

Saturated fat (g)

21.0g

Unsaturated fat (g)

3.0g

Monounsaturated fat (g)

2.1g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.1g

Cholesterol (mg)

96mg

Sodium (mg)

672mg

Salt (g)

1.68g

Vitamin A (IU)

53IU

Vitamin C (mg)

6.0mg

Calcium (mg)

44mg

Iron (mg)

4.34mg

Potassium (mg)

930mg

Total

1787kcal

7465kJ

139.6g

36.8g

33.7g

7.3g

3.1g

123.5g

83.8g

11.9g

8.5g

3.4g

0.2g

385mg

2690mg

6.72g

210IU

24.0mg

174mg

17.34mg

3719mg


  • 1 Heat the Flora Buttery in a large saucepan until melted. Add the onion, garlic, ginger and curry paste. Stir well and cook on medium heat for 3-4 minutes or until onions are golden brown.
  • 2 Add the curry leaves and the chicken to the pan. Cook on medium heat for 8-10 minutes until the chicken browns. Add the coconut milk and Knorr Chicken Stock Pot, stirring well. Bring to the boil then reduce to low heat, cover with a lid and simmer gently for 10 minutes, or until chicken is cooked.
  • 3 In a small frying pan, dry fry the cumin seeds for 1-2 minutes, leave to cool then sprinkle on top of the curry. Alternatively top with some chopped parsley and a few extra slices of root ginger lightly fried.