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Red curry chicken
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This quick and easy dish is perfect for a mid-week meal when you fancy cooking something impressive without putting the effort in!
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Serves: 4
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Prep time: 15 mins
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Cooking time: 25 mins
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Total time: 40 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
The marinade time is important in this dish; it can be left overnight or prepared in the morning for the evening.
- 4 large skinless chicken breast fillets
- 125ml (4fl oz) soya plain yogurt alternative
- 2 tbsp Madras Curry paste
- 2 cloves garlic – peeled and crushed
- 4cm (1½ inches) fresh root ginger – peeled and grated
- 1 small lemon – grated rind and juice
Method
- Make 3 deep cuts in each chicken breast fillet and place in a shallow dish.
- Mix all the remaining ingredients together in a bowl. Pour the marinade over the chicken, mix well to coat, cover and chill for 2 – 3 hrs minimum
- Preheat the oven to 200°C/Gas Mark 6.
- Place the chicken on a rack over a roasting tin, cook for 25 minutes or until the chicken is cooked through.
- Serve with aromatic rice and cucumber raita.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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