By Lynne Taylor
My Mum's Chicken Curry
This is very much a guide. I do my own thing. Obviously I do bigger quantities, but I usually add a jar of mango chutney, a block of creamed coconut and I times the onion, apple, butter, curry powder, curry paste, cornflour, stock and garlic by the amount I want to make, based on how much chicken I'm doing, usually about 3 or 4 times. The rest of the ingredients I just add as much as I think it needs, based on taste.
3 X £2.15 packets of Asda chicken is about 24 pieces, so I think about 5 times recipe.
I did 5 times this recipe with one block of coconut cream and two small jars of mango chutney (437g).
This should be enough for everyone on a Saturday night.
Updated at: Sat, 09 Mar 2024 15:20:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories1247.8 kcal (62%)
Total Fat101.4 g (145%)
Carbs33.4 g (13%)
Sugars10.6 g (12%)
Protein51.1 g (102%)
Sodium734.4 mg (37%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Chop the onion, apple and garlic and fry in the butter.
Step 2
Add the curry powder, paste and cornflour and stir until blended.
Step 3
Cook a few minutes, then stir in the stock.
Step 4
Bring to the boil, stirring all the time.
Step 5
Turn the heat down and add the rest of the ingredients and cook for 5-10 minutes.
Step 6
Cover the bottom of a baking tray/dish with a little of the sauce and layer the chicken on top, then pour the rest of the sauce over making sure all the chicken is covered.
Step 7
Cook in the oven on about 170°C for about an hour.
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