https://www.youtube.com/watch?v=606QlJ6uud0
- Make the paste: Combine 2 red peppers (deseeded and roughly chopped), 1/2 red onion (roughly chopped), 5 cloves finely chopped garlic, ginger, coriander, cumin, turmeric in a blender and blitz until smooth. (Optional to make it spicy: dried chilli flakes, red chillies, smoked paprika).
- Heat the oil in a large heavy-based pan until hot. Add in paste and cook over a medium heat for 10 minutes, stirring occasionally.
- Add 2 chopped onions.
- Once cooked down, add chicken and cook for another 10 minutes, turning the chicken over in the paste.
- Add enough stock to make a thick sauce, and bring up to the boil. (~1.25 cups should do).
- Optionally add a tin of coconut milk or substitute milk.
- Add curry spices and 1 tablespoon soy sauce.
- Turn the heat down to low and simmer uncovered for another 15 minutes.
- Add green beans (and/or cauliflower, broccoli, potatoes)
- To finish, add a squeeze of lemon, sprinkle of coriander and check it is seasoned well.
- Serve with plain boiled rice and yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2041g) | ||
Recipe Makes: Servings | ||
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Calories: 2763 | ||
Calories from Fat: 701 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.9g | 104 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 34.4g | ||
Cholesterol 295.4mg | 91 % | |
Sodium 789.9mg | 27 % | |
Potassium 4707.3mg | 124 % | |
Total Carbohydrate 384.8g | 113 % | |
Dietary Fiber 19.6g | 78 % | |
Sugars, other 365.2g | ||
Protein 126.2g | 180 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2763
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