Open Site Navigation

Nutritional Facts

Servings

4

% Daily Value *

Amount Per Serving

Calories

375

Total Fat

27.4g (43%)

Saturated Fat

11g (56%)

Sodium

14.1mg (1%)

Net Carbohydrates

4.7g (2%)

Sugars

0.8g

Protein

32g (64%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs

Ingredients

  • ½ onion

  • 2 garlic cloves

  • 1 tbsp ginger

  • 10g extra virgin olive oil

  • ½ tbsp garam masala

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp ground turmeric

  • 600g chicken thigh fillets, quartered

  • 270g coconut cream

TAGS

Curry, Dinner, Nut Free, Dairy Free, Egg Free, Vegetarian, Chicken, Freezer Friendly

Description

We love curry when the cooler weather comes and this one was a huge hit with the whole family.


Curry recipes can be notorious for lengthy ingredient lists but some days we just want something that isn't going to take us an hour to cook and will have us running all over the kitchen.


This recipe uses ingredients that are found in most pantries and will be ready in 20 minutes.


As usual, I tested this with on my family and the kids demolished it so it's safe to say, it's very family friendly! If you do like some spice in your curry though, red chilli can be added with the onion (remove the seeds if you don't want it too hot).


Cauliflower rice is the perfect side for this curry as it soaks up the sauce nicely.

Instructions

Conventional Method

  1. Dice onion and finely chop garlic and ginger.

  2. Heat oil in a fry pan over medium-high heat and add onion, garlic and ginger. Cook for 3 minutes or until onion is translucent.

  3. Add spices and stir until fragrant.

  4. Add chicken and brown on all sides.

  5. Stir through coconut cream and turn down to a simmer until the chicken is cooked through.

  6. Serve hot with cauliflower rice.


Thermomix Method

  1. Add garlic and ginger to the Thermomix bowl and chop for 3 sec/sp7. Scrape down the sides.

  2. Add onion and chop for 3 sec/sp7. Scrape down the sides.

  3. Add oil and cook for 3 min/80°/stir.

  4. Add spices and cook for 2 mins/80°/stir/MC off.

  5. Add all remaining ingredients and cook for 16 mins/100°/stir/reverse/MC on.

  6. Serve hot with cauliflower rice.



Easy Chicken Curry

Easy Chicken Curry

Free Ketolicious Kreations recipe to try at home

Prep Time (Mins)

6

Servings

4

Cook Time (Mins)

16

Calories

375