Meal Planner

Fragrant Chicken Curry

RECIPE OVERVIEW

A curry is a very popular option and one that you can have prepared in advance.

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients

Serves: 2 people

  • 1 tbsp Chutney
    (optional)
  • 4 - Mushrooms
    sliced
  • 2 tbsp Natural Yogurt
  • 0 medium SuperValu Onion
    diced
  • 1 - SuperValu Potatoes
    diced
  • 300 g SuperValu Quality Irish Chicken Fillets
    chopped into chunk
  • 200 g SuperValu Rice
    cooked according to the packet instructions
From the Store Cupboard
  • 400 ml Chicken Stock Cube
  • 1 pinch Chilli Powder
    (optional)
  • 2 cloves SuperValu Garlic
    chopped roughly
  • 1 tbsp SuperValu Medium Hot Curry Powder
  • 0 - SuperValu Olive Oil
  • 0 - SuperValu Salt

Method

  1. Begin by heating a medium sized saucepan with a little oil, add in the chicken pieces with a little salt and pepper, and cook until lightly browned.
  2. Next add in the diced onion and garlic and continue to sauté gently before adding in the potato and mushrooms. Continue to cook these for a further 2-3 minutes.
  3. Next add in the curry powder and use this to coat all of the ingredients in the pan. Cooking the curry powder in this manner will enhance the flavour of the end product.
  4. Pour in the chicken stock and stir continuously until the mixture comes to the boil. If you like your curry a bit hotter, you can add in the chilli powder at this stage.
  5. Stir in the mango chutney (if using) and allow the mixture to continue to simmer for approximately 15-20 minutes. Stir in the yogurt at this stage.
  6. Serve with freshly boiled rice.
 
  • Mary Roche, 24 Oct 16

    4 stars rating
    Just made this today and its really lovely very healthy id say with very few calories the diced potatoe helps to thicken the sauce so no need to add corn flour well done super valu looking foward to trying some more recipes thank you
  • SuperValu, 24 Jun 14

    3 stars rating
    Hi Lorraine,

    The curry can be made the night before, but we’d recommend adding the yoghurt when you are reheating it for use. Also we would recommend that freshly boiled rice is used.
  • lorraine, 21 Jun 14

    3 stars rating
    do you think it would be ok to cook the night before eating?
  • SuperValu, 11 Mar 13

    3 stars rating
    Hi Leona, add in the yogurt before serving and after you have added in the mango chutney and left to simmer for 15 - 20 minutes.
    Hope that helps!
  • Leona, 9 Mar 13

    3 stars rating
    When do you add the yogurt?
  • SuperValu, 16 Nov 12

    3 stars rating
    Hi Valerie. The recipe measurements are for 2 people so if you multiply them by 8 it should be enough for 16 so you'll have second helpings if anyone asks!
  • Valerie Monaghan, 15 Nov 12

    3 stars rating
    I thought this curry was really good and very easy to make. I am considering making this curry for fifteen people would I need to adjust the receipe or just muliply everything?
  • carolineb, 20 Oct 12

    3 stars rating
    Really nice, very easy to make, I put butternut squash in as well, tasted fab!
  • SuperValu, 26 Apr 12

    3 stars rating
    Hi Margaret. The potato should absorb some of the liquid and also the sauce will thicken with reduction (cooking for 20 minutes over a medium heat). Hope this helps.
  • margaret, 24 Apr 12

    3 stars rating
    the sauce in the curry is very thin what can i add to thicken it