Quick Chicken Curry
Quick Chicken Curry is a healthy, packed with vegetables, dinner meal which even the kids love ! A must-have recipe for all busy home cooks.
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Ingredients
- 6 Chicken Fillets cubed
- ⅓ cup Soy Sauce
- ½ cup Cornflour (Cornstarch)
- ½ t Turmeric
- 2 cups Green Beans
- 3 cups Broccoli Florets
- 3 TB Olive Oil extra virgin
- 250 g Mushrooms sliced ( 8 oz )
- 1 cup Baby Corn
- ½ cup Coconut Milk
- 3 TB Curry Powder
- 1 cup Buttermilk
- Peanuts to serve ( optional )
- Cilantro to serve ( optional )
Instructions
- Place the Chicken cubes in a bowl – pour over the Soy Sauce, stir through and keep aside for 5 minutes
- Mix the Cornflour and Turmeric – roll the Chicken in the mixture – set aside
- Cook the Green Beans and Broccoli in salted water for 5 minutes – drain through a colander – keep under the cold water tap for 1 minute – drain well – set aside
- Heat the Oil in a large wok – stir-fry the Chicken until done - remove and set aside
- Add the Mushrooms and Baby Corn to the wok – stir-fry until the Mushrooms are just tender – add the blanched Green Beans and Broccoli – stir-fry another 2 minutes
- Transfer the cooked Chicken back to the wok – stir through
- Combine the Coconut Milk, Curry Powder and Buttermilk in a medium mixing bowl – pour over the Chicken mixture, stir and heat through
- Serve sprinkled with Peanuts and Cilantro (if using)