Ginger chicken curry bowl
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Ginger chicken curry bowl

By Helen Salter

Nourishing and vibrant, this is a comforting dish that’s perfect for a Friday night in

  • Prep:20 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 468
  • fat 31g
  • saturates 5g
  • carbs 7g
  • sugars 0g
  • fibre 3g
  • protein 39g
  • salt 0.73g

Ingredients

  • 600g chicken thighs, diced
  • 30g ginger, grated
  • 2 tsp mild chilli powder
  • 2 tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 green chilli, finely chopped and deseeded
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp turmeric
  • 2 tbsp tomato purée
  • 300ml chicken stock
  • 100g ground almonds
  • 100ml Arla LactoFREE whole milk
  • small handful of coriander, roughly chopped
  • cooked basmati rice, naan and lime wedges, to serve

Method

  1. Combine the chicken, ginger and 1 tsp of the chilli powder in a bowl with some seasoning, and set aside. Heat the oil in a pan over a medium heat. Stir in the onion, garlic and chilli and fry for 7-8 mins until lightly browned. Mix in the remaining chilli powder, cumin, coriander, turmeric and the tomato purée. Cook for 5-7 mins until the paste has caramelised.

  2. Pour in the chicken stock and add the chicken with the ground almonds. Bring to a gentle simmer, then put the lid on. Cook for 20 mins until the chicken is cooked through, stirring occasionally. Pour in the Arla LactoFREE milk and season. Stir well and cook for a further 5 mins. Sprinkle over the coriander and serve with rice, naan and lime wedges for squeezing over, if you like.

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