Speedy Chicken Curry with Flatbreads and Cucumber Raita
Tips
• Shred any leftover chicken and use as a filling for sandwiches, wraps or tacos.
• You can also enjoy this curry with yellow rice or naan bread.
• Replace the coriander in the raita with mint if you prefer.
• Don’t forget to give the tin of coconut milk a good shake before opening as separation often occurs.
Ready in only 1 hour, this Speedy Chicken Curry is the perfect recipe for a comforting, mid-week family dinner. Made with Rajah Mild & Spicy Curry Powder, there’s an abundance of flavour in every bite! Serve with warm flatbreads and cucumber raita.
Feeds
4Person
Preparation time
60Min.
intermediate
Ingredients
- Flatbreads
- 300 g self-raising flour
- 15 ml (1 tbsp) olive oil
- 1 x 400 ml tin coconut milk
- extra flour for dusting
- butter or coconut oil, for frying
- Cucumber raita
- 125 ml (½ cup) full cream plain yoghurt
- 1 salad onion, finely sliced
- 6 cm piece of cucumber, coarsely grated
- small bunch coriander (5g), roughly chopped
- Chicken curry
- 10 ml (2 tsp) olive oil
- 4 x chicken thighs and 4 drumsticks
- salt and pepper
- 1 brown onion (about 120 g), finely chopped
- 10 ml (2 tsp) Rajah mild & spicy curry powder
- 5 ml (1 tsp) crushed ginger
- 1 x 400 g tin diced tomatoes
- 250 ml (1 cup) chicken stock
- 40 g baby spinach
- coriander, for serving (optional)
Preparation method
Nutrition
- Without milk
- Gluten Free
- Nut Free
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