Curried Chicken
Curried Chicken | Recipe
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Curried Chicken | Recipe

Just Spices Just Spices
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Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
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Ingredients

1
Marinate the chicken breasts in 2 tbsp of rapeseed oil with 4 pinches of Chicken Curry Seasoning. Add a little oil to the pan, and fry on each side for 2 minutes over a high heat. Place on a baking tray covered with baking paper and roast in the oven for 30 minutes.
2
In the meantime, wash the broccoli and cut into florets. Wash and cut the peppers in half, removing the seeds. Wash the courgettes, cut off the ends and remove the core. Cut the peppers and courgettes into bite-sized pieces.
3
Heat 2 tbsp of rapeseed oil in a pan, fry the peppers and courgettes and remove. Add 1 tbsp of rapeseed oil and cook the broccoli in the same pan for around 6 minutes.
4
For the herb foam, peel and finely chop the onion. Heat 2 tbsp of rapeseed oil in a saucepan and sauté the onions for around 3 minutes or until translucent. Add the coconut milk and season with 3 pinches of Chicken Curry Seasoning. Wash the coriander and chives, pat dry and finely chop. Add two-thirds of the herbs to the sauce and blend to a fine paste with a hand blender.
5
Finally, return the cooked vegetables to the pan and cook until hot. Slice the meat into strips and arrange on the plate with vegetables and herb foam. Garnish with the remaining herbs and serve.
Tip: Can be served with basmati rice.

Nutritional information: (Per person)

Calories
487 kcal

Carbohydrates
8 g

Protein
51 g

Fat
28 g

Method
1
Marinate the chicken breasts in 2 tbsp of rapeseed oil with 4 pinches of Chicken Curry Seasoning. Add a little oil to the pan, and fry on each side for 2 minutes over a high heat. Place on a baking tray covered with baking paper and roast in the oven for 30 minutes.
2
In the meantime, wash the broccoli and cut into florets. Wash and cut the peppers in half, removing the seeds. Wash the courgettes, cut off the ends and remove the core. Cut the peppers and courgettes into bite-sized pieces.
3
Heat 2 tbsp of rapeseed oil in a pan, fry the peppers and courgettes and remove. Add 1 tbsp of rapeseed oil and cook the broccoli in the same pan for around 6 minutes.
4
For the herb foam, peel and finely chop the onion. Heat 2 tbsp of rapeseed oil in a saucepan and sauté the onions for around 3 minutes or until translucent. Add the coconut milk and season with 3 pinches of Chicken Curry Seasoning. Wash the coriander and chives, pat dry and finely chop. Add two-thirds of the herbs to the sauce and blend to a fine paste with a hand blender.
5
Finally, return the cooked vegetables to the pan and cook until hot. Slice the meat into strips and arrange on the plate with vegetables and herb foam. Garnish with the remaining herbs and serve.
Tip: Can be served with basmati rice.

Nutritional information: (Per person)

Calories
487 kcal

Carbohydrates
8 g

Protein
51 g

Fat
28 g

Curried chicken

In this tasty recipe, succulent chicken breasts are marinated in our Chicken Curry Seasoning, browned in a pan and finished in the oven for tender and flavoursome meat. Served with tonnes of stir-fried veg and a delicious coconut milk and herb foam, this is a grown-up curry dish that will blow any takeaway out of the water.

 

More curry recipes

Curry needn’t be time-consuming or intimidating – thanks to the spice blends from Just Spices. We have mixed all the right herbs and spices together for you in our brightly coloured pots, making marinating and cooking your curries a breeze. Try this Madras chicken curry, a vegetarian pumpkin curry or our delicious butter chicken next time you want a spicy meal in a flash.

Ingredients

Persons

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