Chilli Spice Chicken Curry (slow cooker or stove top)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 178.1
- Total Fat: 11.6 g
- Cholesterol: 10.8 mg
- Sodium: 684.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.4 g
- Protein: 6.3 g
View full nutritional breakdown of Chilli Spice Chicken Curry (slow cooker or stove top) calories by ingredient
Introduction
This is a variation on a goan curry recipe. It is very hot and spicy so adjust the spices to your own taste and omit the jalapeno if you need to.I also add a carrot, but this is just because I like some veg in my meals so feel free to remove this, or add spinach, aubergine etc. This is a variation on a goan curry recipe. It is very hot and spicy so adjust the spices to your own taste and omit the jalapeno if you need to.
I also add a carrot, but this is just because I like some veg in my meals so feel free to remove this, or add spinach, aubergine etc.
Number of Servings: 4
Ingredients
-
Diced turkey or chicken breast 500 grams
*Pataks Extra Hot Curry Paste, 4 tbsp (or to taste)
Jalapeno Peppers, 1 pepper (seeded and finely sliced/chopped)
Green bell pepper (sliced)
Onions, raw, 1 large (sliced)
Carrots, raw, 1 large (diced or sliced small) (optional)
Garlic, 2 clove (Crushed or sliced)
*asda reduced fat coconut milk, 200 gram(s)
*Spices, Turmeric, 1 tsp
*Five Spice Powder, 1 tsp
Groundnut oil (or vegetable, rapeseed (canola), sunflower) 1 dessert spoon.
Chopped coriander (optional)
Tips
Serve with mushroom rice and naan/chappati/paratha or eat on its own with some cucumber raita.
(calories not included)
Directions
Slow cooker:
Heat oil in a large pan
Brown chicken in pan for appx 5 mins and set aside.
Add carrot, onions and garlic to the pan and cook until onions are translucent, but not dark brown.
Add pepper and jalapeno to onions and cook for 2-3 mins
Stir in 1tsp turmeric and 1tsp 5-spice powder. Cook for 1 min
Add turkey/chicken back to pan and nix until everything is coated.
Add Pataks hot paste and stir in well for 1-2 mins.
*Place into slow cooker and cook for 5-6 hours on low or 3-4 hrs on high (depends on you brand of slow cooker so follow their instructions)*
Approximately 15 mins before serving, add the coconut milk and stir in well. You can use a maximum of 200ml, but adjust this according to your curry. The gravy should be fairly loose, but thick and not too runny.
Stove top:
Do all steps as above, but at * above, place a lid firmly over your pan and cook for 1-2 hrs on a low heat. The curry should be lightly simmering.
Then, just before serving, add the coconut milk until it is just warmed through.
Sprinkle with the roughly chopped corriander (if using) just before serving.
Serving Size: 4
Heat oil in a large pan
Brown chicken in pan for appx 5 mins and set aside.
Add carrot, onions and garlic to the pan and cook until onions are translucent, but not dark brown.
Add pepper and jalapeno to onions and cook for 2-3 mins
Stir in 1tsp turmeric and 1tsp 5-spice powder. Cook for 1 min
Add turkey/chicken back to pan and nix until everything is coated.
Add Pataks hot paste and stir in well for 1-2 mins.
*Place into slow cooker and cook for 5-6 hours on low or 3-4 hrs on high (depends on you brand of slow cooker so follow their instructions)*
Approximately 15 mins before serving, add the coconut milk and stir in well. You can use a maximum of 200ml, but adjust this according to your curry. The gravy should be fairly loose, but thick and not too runny.
Stove top:
Do all steps as above, but at * above, place a lid firmly over your pan and cook for 1-2 hrs on a low heat. The curry should be lightly simmering.
Then, just before serving, add the coconut milk until it is just warmed through.
Sprinkle with the roughly chopped corriander (if using) just before serving.
Serving Size: 4