Food MonthDinner Dash

Chicken curry in a hurry

Serves: 4
Course: Dinner
  • 1 drizzle of rapeseed oil
  • 4 chicken breasts
  • 2 garlic cloves, peeled and crushed
  • 1 medium white onion, peeled
  • 1 red pepper
  • 1 green pepper
  • 2 celery stalks (optional)
  • 1 tbsp plain flour heaped
  • 1 tsp ground ginger heaped
  • 2 tbsp mild curry powder
  • 1 chicken stock cube dissolved in a pint of hot water
  • Cooked rice to serve
  1. Grate or chop your onion, crush the garlic, slice the red pepper and chop the celery.
  2. Dice your chicken breasts and leave them to one side.
  3. Over medium heat in a medium saucepan, drizzle a little rapeseed oil. Add the onion, and garlic and let sizzle for a minute. Toss in the diced chicken and cook for 10 minutes. Then add the peppers and celery.
  4. Sprinkle over a heaped tablespoon of flour and stir.
  5. Slowly add your pint of hot stock little by little, stirring until the mixture looks thick with no lumps.
  6. Now for the spice! Stir in the mild curry powder, turmeric and ginger. Turn the heat right down, cover and simmer for 15 to 20 minutes.
  7. Serve with some rice or stir-fried veg to up the veggie intake.

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