Easy midweek chicken curry recipe
Don’t let the word ‘curry’ trick you into thinking packed with heat! Though this recipe involves curry paste and chilli, I assure you it’s as mild and sweet as they come and a brilliant recipe for introducing your little ones to the delicious world of curries.
- Prep time : 15 mins
- Cooking time : 45 mins
Easy chicken curry ingredients
- 2 tbs olive oil
- 600g skinless chicken thigh fillets, cut into bite sized pieces
- 1 onion, diced
- 1 long green chilli, seeds removed and finely diced
- 2 tsp finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 3 tbs mild curry paste
- 400g tin chopped tomatoes
- 400ml coconut milk
- 2 tbs crunchy peanut butter
- 2 tbs brown sugar
- 200g green beans, trimmed
- 3 tbs chopped coriander
- salt and pepper
Method
- Preheat the oven to 180°C. Find a casserole pot which can be used on the stove top and in the oven.
- Heat the olive oil in a casserole pot over medium heat. Add the onion, garlic, ginger, chilli and chicken to the pot. Cook, stirring for five minutes until the chicken has browned slightly.
- Add curry paste. Cook, stirring for another minute, until fragrant.
- Season with salt and pepper. Stir in tomatoes, coconut milk, peanut butter and brown sugar until combined.
- Cover and bake for 20 minutes. Stir in beans and cook a further 15 minutes until the chicken is cooked all the way through, beans are tender and the sauce has thickened.
- Before serving, stir through the coriander.
Notes
- This recipe serves four. Serve with rice and your favourite steamed vegetables, yum!
Browse our recipe section for more great meal ideas and treats to try.
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