22nd Jun 2012

One Pot Chicken Curry

cooking, recipe, recipes, chicken, curry, camping, campfire meal, one pot

This is a great dish to rustle up when you’re on the move or looking for a Friday night dinner option with minimal washing up.

Ingredients (serves four)
1 tablespoon cooking oil
750 g boneless chicken thighs, cubed
1 large brown onion, cut into wedges
1 teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon curry powder
1/4 teaspoon ground cumin
250 ml chicken stock
2 carrots, peeled and sliced
2 large potatoes, washed and cubed
375 ml tin coconut milk (you can use the light variety)
500 g tin canned diced tomatoes, drained
Freshly ground salt and black pepper to taste

Heat oil in a large pot over a medium to high setting. Add the chicken and salt and pepper to taste. Cook until browned, stirring occasionally. Add the onion and fry until slightly tender. Add the ginger, garlic, curry powder and cumin and fry for a further two minutes.

Pour over the stock and stir, ensuring you scrape all the brown tasty bits at the bottom of the pot.

Stir in the coconut milk and add the potatoes. Leave to simmer for five minutes, and then add the tomatoes and carrots. Simmer until vegetables are tender and season further if required.

Enjoy with the friends you’ve met on your journey.


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22nd Jun 2012
Will definitely make this.. have just printed out the recipe, thanks.
18th Feb 2014
This is delicious and has become one of my go-to dishes. I use a low-sodium curry powder and a low-fat coconut milk and it is suitable for low-salt husband and low-sat.fat me.
18th Apr 2014
To replace coconut milk entirely, a dietician recommended (for diabetics and others who need to eat less fat) that you use use coconut flavouring essence with skim milk or low fat evaporated milk.
5th Sep 2014
I also use just coconut essence in the water to make coconut rice
11th May 2014
Sounds nice

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