This Indian Chicken Curry recipe is a #HubSquad submission from one of our lovely members Tracey! We suggested brown rice and a side of steamed greens for a whole food-based and plate-modelled meal. We’ve also added the nutritional content.

Simple, easy, delicious and plate modelled, just how we like it. Next time you have a craving for curry, skip the takeaway and whip up this easy recipe instead!

If you’d like to add a favourite recipe to The Hub’s collection to share with other members and add to your collection, you can submit a recipe.

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5 from 1 vote

Indian Chicken Curry

This Indian Chicken Curry recipe is a submission from one of our lovely members Tracey! Simple, easy, delicious and plate modelled, just how we like it.
Prep Time10 mins
Cook Time3 mins
Total Time40 mins
Course: Main Course
Cuisine: The Plate Model
Keyword: chicken, curry
Servings: 4 people
Calories: 534kcal
Author: Tracey Carino

Ingredients

  • 1 tbsp oil, peanut
  • 2 onion, brown diced
  • 2 tbsp Pataks curry paste Korma
  • 500 g chicken, breast diced, can also use thighs
  • 400 g tomato, diced, canned
  • 4 cups rice, brown cooked or instant microwave variety
  • 2 cups snow peas or other greens of choice

Instructions

  • Heat oil in a non-stick frying pan. Fry onion until softened and starting to brown.
  • Add curry paste and fry for 1 minute.
  • Add chicken and cook until browned.
  • Add canned tomatoes and bring to a simmer for 20 minutes.
  • Meanwhile cover the snow peas in boiling water and allow to sit for 3-4 minutes. Drain and set aside.
  • Divide curry into 4 serves with rice, greens and sides of your choice such as chutney, greek yoghurt and coriander.

Notes

Whole foods: 75%
1 serve of this recipe provides:
  • 1 serve protein
  • 1 serve carbohydrate
  • ½ serve fat
  • 3 serve vegetables

Nutrition

Calories: 534kcal | Carbohydrates: 61g | Protein: 46g | Fat: 9g | Saturated Fat: 2g | Sodium: 270mg | Fiber: 10g | Sugar: 10g | Calcium: 69mg