Ginger chicken curry bowl
Ingredients
- 600g chicken thighs diced
- 30g ginger grated
- 2 tsp mild chilli powder
- 2 tbsp sunflower oil
- 1 red onion thinly sliced
- 1 garlic clove crushed
- 1 green chilli finely chopped and deseeded
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp turmeric
- 2 tbsp tomato purée
- 300ml chicken stock
- 100g ground almonds
- 100ml Arla LactoFREE whole milk
- small handful of coriander roughly chopped
- cooked basmati rice, naan and lime wedges to serve
Instructions
- 1
Combine the chicken, ginger and 1 tsp of the chilli powder in a bowl with some seasoning, and set aside. Heat the oil in a pan over a medium heat. Stir in the onion, garlic and chilli and fry for 7-8 mins until lightly browned. Mix in the remaining chilli powder, cumin, coriander, turmeric and the tomato purée. Cook for 5-7 mins until the paste has caramelised.
8 min - 2
Pour in the chicken stock and add the chicken with the ground almonds. Bring to a gentle simmer, then put the lid on. Cook for 20 mins until the chicken is cooked through, stirring occasionally. Pour in the Arla LactoFREE milk and season. Stir well and cook for a further 5 mins. Sprinkle over the coriander and serve with rice, naan and lime wedges for squeezing over, if you like.
25 min
Nutrition
Per serving (based on 4 servings)
