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Home > Recipes > Quick chicken curry

Quick chicken curry

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.7 / 5 FROM 7

Quick chicken curry

4.7 / 5 FROM 7

With the simple combination of these delicious ingredients, you will be able to whip up this mid-week curry in no time at all.

Ingredients

2 Tbsp Oil
1 Onion
½ tsp Pepper
1 Red capsicum
500 g Chicken breasts
5 Tbsp Korma curry paste
200 g Green beans
400 g Chopped tomatoes
3 Tbsp Mango chutney
¾ cup Chicken stock
400 ml Coconut milk
½ cup Fresh coriander
1 to taste Salt & freshly ground pepper
2 Tbsp Toasted almonds

Directions

  1. Heat the oil in a large frying pan or wok. Add roughly chopped onion and  peppers and cook for 3 to 4 minutes until onion is golden and peppers have softened.
  2. Stir in the chicken and curry paste and cook, stirring, for a couple of minutes.
  3. Add the green beans( halved), chopped tomatoes, mango chutney, stock and coconut milk and simmer for 10 minutes.
  4. Stir through chopped coriander, season and then sprinkle with almond flakes before serving with rice and naan bread.
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https://www.eatwell.co.nz/recipe/2231/Quick-chicken-curry/

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Comments

  • a_busby
    a_busby
    added 2258 days ago

    What can the coconut milk be substituted with?

    • Flag comment for moderation
    • admin
      admin
      added 2188 days ago

      Hi there, You can substitute the coconut milk with skim evaporated milk, low fat yoghurt with a shot of coconut essence should do the trick.

      • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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