Proper chicken curry

Health score
19%
Proper chicken curry
70 min.
8
415kcal

Suggestions


Prepare to embark on a culinary journey with this Proper Chicken Curry, a dish that promises to tantalize your taste buds while bringing the warmth of traditional family recipes into your kitchen. This vibrant curry is not only a feast for the eyes, with its colorful medley of onions, peppers, and fragrant spices, but also a comforting meal that is perfect for any occasion—be it lunch or a cozy dinner with loved ones.

Marinated to perfection with a blend of bold tandoori masala, ginger, garlic, and creamy coconut yogurt, this chicken curry is infused with layers of flavor that will leave everyone asking for seconds. Cooking with skinless chicken thighs ensures a tender texture that absorbs the rich sauce beautifully, making every bite a delight. The roasting step adds a satisfying char, elevating flavors even further.

Whether you serve it alongside fluffy rice or warm naan bread, this dish is all about bringing people together around the dining table to relish the true essence of home-cooked meals. With a preparation time of just 70 minutes, it’s a manageable yet impressive recipe to add to your repertoire. And with its generous servings, it’s perfect for gatherings or meal prepping for busy weeknights. So roll up your sleeves and let this Proper Chicken Curry inspire your next culinary adventure!

Ingredients

  • tbsp konnyaku powder 
  • tbsp ginger paste 
  • tbsp ginger/garlic paste 
  • 500 yogurt 
  •  onion chopped cut into wedges, 2
  •  pasilla peppers cut into large chunks
  • servings chicken thighs skinless cut into large chunks
  • tsp olive oil 
  • bunch cilantro leaves chopped
  • tsp chili powder hot
  • 680 ml passata 
  • 160 ml full fat coconut cream canned
  • servings naan breads 

Equipment

  • bowl
  • oven
  • blender
  • baking pan

Directions

  1. In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
  2. Fry the chopped onions in the oil until really soft.
  3. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
  4. Heat oven to 220C/200C fan/gas
  5. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce.
  6. Serve with rice, naan, extra yogurt and coriander leaves.

Nutrition Facts

Calories415kcal
Protein28.1%
Fat36.35%
Carbs35.55%

Properties

Glycemic Index
26.25
Glycemic Load
4.4
Inflammation Score
-8
Nutrition Score
25.643913140763%

Flavonoids

Apigenin
0.01mg
Luteolin
1.41mg
Isorhamnetin
2.76mg
Kaempferol
0.46mg
Myricetin
0.08mg
Quercetin
16.12mg

Nutrients percent of daily need

Calories:415.21kcal
20.76%
Fat:17.14g
26.37%
Saturated Fat:9.37g
58.58%
Carbohydrates:37.71g
12.57%
Net Carbohydrates:33.26g
12.09%
Sugar:11.38g
12.65%
Cholesterol:117.96mg
39.32%
Sodium:1337.53mg
58.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.81g
59.62%
Calcium:678.03mg
67.8%
Phosphorus:558.7mg
55.87%
Vitamin C:39.84mg
48.28%
Vitamin B6:0.84mg
42.02%
Vitamin B3:8.18mg
40.89%
Selenium:28.51µg
40.73%
Manganese:0.62mg
31.18%
Potassium:1001.54mg
28.62%
Iron:4.41mg
24.48%
Vitamin B2:0.4mg
23.29%
Copper:0.47mg
23.28%
Vitamin B5:2.18mg
21.78%
Zinc:2.82mg
18.77%
Vitamin A:926.2IU
18.52%
Magnesium:72.94mg
18.23%
Fiber:4.45g
17.8%
Vitamin E:2.5mg
16.65%
Vitamin B12:0.95µg
15.91%
Vitamin B1:0.2mg
13.37%
Vitamin K:13.09µg
12.47%
Folate:37.79µg
9.45%