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Teen-Friendly Chicken Curry: A Simple, Healthy Meal They Can Make Together

This week’s recipe? A simple, healthy chicken curry made from scratch.
It’s warm, hearty, packed with flavour—but most importantly, it’s easy enough for them to follow and flexible enough to suit both their tastes (which are wildly different, by the way).
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 4 large chicken breasts chopped
  • 1 chopped onion
  • 2 cloves garlic finely chopped
  • 1 tbsp medium curry powder
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 vegetable stock cube dissolved in 200ml hot water
  • 1 tin chopped tomatoes
  • 1 tin reduced-fat coconut milk
  • Fresh coriander for garnish
  • Boiled rice to serve
  • Shop-bought naan breads optional

Method
 

  1. Heat a little oil in a large pan and sauté the chopped onion until soft.
  2. Add garlic and cook for another minute.
  3. Stir in curry powder, turmeric, cumin, and ground coriander. Cook gently for 1–2 minutes.
  4. Add the chopped chicken and cook until sealed on all sides.
  5. Pour in the chopped tomatoes and the vegetable stock. Simmer for 10 minutes.
  6. Stir in the coconut milk. Simmer for another 10–15 minutes until chicken is cooked through.
  7. Taste and season. Adjust spices depending on preference.
  8. Serve hot with boiled rice and naan bread. Garnish with fresh coriander if you like!