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Chicken tikka curry


Preparation time: 10 minutes

Cooking time: 15 minutes


Serves: 4 people

  • 2 - Chicken Breast
    sliced very thinly
  • 100 ml Chicken Stock Cube
  • 1 tin Chopped Tomatoes
  • 400 ml Coconut Milk
  • 2 cloves Garlic
  • 1 pack Mixed Spice
  • 2 tbsp Olive Oil
  • 1 - Onion
    thinly sliced
  • 0.5 - Red Pepper
    thinly sliced
  • 2 tbsp SuperValu Fresh Coriander
  • 3 cm SuperValu Fresh Ginger
    peeled and grated


  1. Melt the coconut oil in a pan over a high heat. Add the finely sliced chicken and cook for about 2 minutes. Add the onion, pepper, garlic and grated ginger and cook quickly for another moment or two, still on a high heat. Add the curry spices to the pan and fry for 1 minute to coat the chicken and vegetables with the paste.
  2. Pour the chopped tomatoes, coconut milk and chicken stock into the pan. Cover with a lid and simmer for 5 minutes over a medium to low heat, until the chicken is cooked through. Stir in the coriander and serve with plain rice.

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