Quick Creamy Chicken Curry

Name: Quick Creamy Chicken Curry
Cook time: 25 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 x 400ml tin coconut milk; 1 tbsp curry powder; 4 chicken fillets (diced)

Serves 4

Cook: 25 mins

Dairy Free

Serves 4

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 x 400ml tin coconut milk

1 tbsp curry powder

4 chicken fillets diced

Method

Step 1

Dice the chicken fillets into bite-sized pieces.

Step 2

Put the Ballymaloe 100 Recipe Sauce, coconut milk and curry powder in a large saucepan and stir to combine. Add a splash of water to the empty jar and swish it around, then add that to the pan too.

Step 3

Add the diced chicken fillets and bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally, until the chicken is completely cooked through.

Step 4

Season to taste before serving.

Chef's Tips

Serve with boiled white rice, warm naan or poppadums (or all three!) and your favourite chutney. Garnish with fresh coriander leaves if you have it.

Serving Suggestions & Notes

Protein Boost: Add a tin of chickpeas (drained) to the curry for a heartier version. | Eat your greens: Add in two big handfuls of spinach at the end, stir in during the last two minutes to wilt down.