Chicken & Vegetable Curry
A chicken curry with carrots, pepper and peas, cooked as a generous batch so some can become another dinner in jacket potatoes.
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 50 mins
- Difficulty
- easy
- Serves
- 2
Get ready
Ingredients for 2 portions
- 500g skinless chicken thigh filletscut into bite-sized pieces
- 1 medium onionfinely chopped
- 2 medium carrotsdiced small
- 1 bell pepperdiced
- 150g frozen peas
- 1 × 400 g tin chopped tomatoes
- 120 g rice, to serve with tonight's curry
Optional extras
- Chilli flakes, to add more heat at the table
- Plain yoghurt, to serve
Equipment
- large saucepan or deep frying pan
- saucepan with lid
- chopping board
- knife
- wooden spoon
- shallow container for the reserved curry
Cook
Method
Soften the vegetables
Heat the oil in a large saucepan or deep frying pan over a medium-low heat. Add the onion and carrots and cook gently for about 8 minutes, stirring occasionally, until the onion is softening.
New to this?How to soften an onion
Add the flavourings
Add the garlic purée, ginger purée and curry powder. Stir for about 1 minute until fragrant.
Cook the chicken
Add the chicken and cook for 4–5 minutes, stirring and turning the pieces until their outsides have lost their raw colour. Wash your hands and any utensils or surfaces that touched the raw chicken.
Simmer the curry
Add the pepper, chopped tomatoes, stock cube and the measured water. Stir well, bring to a gentle simmer and cook uncovered for 18–20 minutes, stirring occasionally, until the carrots are tender and the chicken is steaming hot throughout with no pink meat. Stir in the frozen peas for the final 3–4 minutes.
Cook the rice
While the curry simmers, cook the rice according to the packet instructions.
Reserve the next meal
Before serving, set aside approximately 500 g of curry for Leftover Chicken Curry Jacket Potatoes. Divide it between shallow containers if needed, cover and get it into the fridge within 2 hours. Keep refrigerated and use within 48 hours, or freeze it once cool.
Finish and serve
Check the sauce consistency, adding a splash of water if it is too thick. Taste before adding black pepper because the stock cube already contains salt. Serve the remaining curry with the rice. Add chilli flakes at the table for anyone who wants more heat, and yoghurt if using.
Make it stretch
Curry tonight, filled potatoes next
Make one generous curry batch, then reserve approximately 500 g before serving tonight's portion with rice.
Two baked potatoes turn the reserved curry into another complete two-portion dinner without simply serving the same curry and rice again.
Next meal
Leftover Chicken Curry Jacket Potatoes
Bake two potatoes until crisp outside and fluffy inside, then fill them with the thoroughly reheated reserved chicken curry.
Cook Leftover Chicken Curry Jacket Potatoes
Use what you've got
Easy swaps
- Skinless chicken thigh filletsChicken breast can be used instead, but take care not to overcook it.
- Bell pepperUse the same amount of cauliflower or green beans, cut into small pieces.
- Garlic puréeUse 1 crushed garlic clove instead.
- Vegetable stock cubeUse a chicken stock cube if available; allergen content may differ.
For later
Storing and using leftovers
Storage
Cool any curry that will not be eaten straight away, divide it between shallow containers if needed, and get it into the fridge within 2 hours. Keep refrigerated and use within 48 hours.
Freezing
Freeze the reserved curry if you will not use it within 48 hours. Defrost it in the fridge, or use the microwave if you are going to reheat it straight away. Reheat until steaming hot throughout, stirring carefully, and only reheat once.
Practical guide:How to freeze leftovers safely
Ideas
Use the deliberately reserved curry as the filling for Leftover Chicken Curry Jacket Potatoes.
Community
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