Total Time
25mins
Prep 10 mins
Cook 15 mins

Yes, another curry with this title! Different to others posted, this one is from Best Food - Mains (Australian Women's Weekly)

Ingredients Nutrition

Directions

  1. Heat half the oil in a wok and stir fry chicken, in batches, til lightly browned; remove chicken from wok.
  2. Heat remaining oil and stir fry onion, garlic and ginger until onion softens. Add spices and stir fry briefly til fragrant.
  3. Add tomato; stir fry til just softened; return chicken to wok with remaining ingredients and stir til heated through.
  4. Serve with homemade naan or chappatis.

Reviews

(4)
Most Helpful

This was delicious and easy to follow, but I will definitely double the spices next time for more flavor. Also, to shave off a few calories, I used light coconut milk and used only a half teaspoon of peanut oil for the chicken and had enough oil left and from the chicken that I did not need to add more to cook the onion/garlic/garlic. **Update** For more flavor and spice, to the leftovers I added a little Red Curry Paste, mixed it in well, and it made this absolutely perfect, so in the future, I'll add about 2 Tablespoons (or more) of that at step three.

Maggie, Cooking August 11, 2008

This is a good recipe, but kind of bland. I will increase the spices next time.

Chef Patience October 28, 2005

Great recipe, but next time I will add a bit more salt as I think it would need it. Other than that I added some zucchini to have veggies in it.

Maïté G. September 17, 2005

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