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Evelyn's Quick Chick Curry

Curry so quick and easy you could almost make it one handed!

45 mins
11 ingredients
$2.95 / person
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Evelyn's Quick Chick Curry

Gear

Ingredients

Serves = 4

250g skinless chicken thighs (or tenderloins)

1 x 400 g can no added salt chickpeas, drained

1 brown onion, chopped

2 tsp crushed garlic

2 tsp grated ginger (fresh or jar)

2 Tbsp of curry paste (I often mix them – 1 Tbsp of Thai green or red paste and 1 Tbsp of massaman or rendang paste)

1x 400g can no added salt diced tomatoes

1x 165ml can lite coconut milk

2 Tbsp crunchy peanut butter

1 small bag baby spinach (or kale)

¾ cup (ish) frozen peas

1 medium carrot, sliced

It’s this easy

  • Heat some oil in a big pan, add the first 5 ingredients and fry for 5 minutes or so until the chicken is slightly browned
  • Add the curry pastes and chili (if adding) and stir for a minute
  • Add the canned tomatoes, lite coconut milk, peanut butter and water
  • Cook for about 30 minutes on low heat
  • Add in the peas, spinach and carrot and cook for a further 10 minutes
  • Serve with rice or poppadums or cauliflower rice

Tweaks

  • For spice add ½ tsp dried chili flakes or chili paste or 1 red chili
  • Add cubes of pumpkin, or other veggies of your choice (canned, fresh, frozen).
  • Replace baby spinach with a zucchini or other Asian green (e.g. Bok choy)
  • Add fresh herbs such as coriander or parsley as a garnish
  • Try evaporated skim milk and coconut essence in place of coconut milk

Notes

Nutrition information (per serve):

  • Energy (1373kJ)
  • Protein (21.6g)
  • Total Fat (14.8g)
  • Saturated Fat (5.5g)
  • Carbohydrate (22.9g), Starch (9.4g), Sugars (13.6g), Added sugars 1.0g), Free sugars (1.0g)
  • Dietary Fibre (9.5g)
  • Sodium (707.3mg)
  • Calcium (121.7mg)

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Allergies

Contains: Nuts, FODMAPs.
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