Mild Indian Curry Recipe

Mild Indian Curry

Ingredients

  • 1 tbsp
    Oil
  • 1 kg
    Chicken thigh, trimmed
  • 1 medium (150g)
    Onion, thinly sliced
  • 1 can (400g)
    Crushed tomatoes
  • 1 pkt
  • 1 can (165mL)
    coconut milk
  • 2 tbsp
    tomato paste
  • 1 can (400g)
    chickpeas, drained
  • 2 cups (40g)
    Baby spinach leaves
  • 2 tbsp
    coriander leaves, chopped

How to Cook

Prep Time: 20 minutes | Cooking Time: 495 minutes
  1. Heat oil in a large deep frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes or until browned each side. Transfer to a 4.5 litre-capacity slow cooker.

  2. Add onion to slow cooker along with combined can of tomatoes, MAGGI Butter Chicken Recipe Base, coconut milk and tomato paste; stir to combine.

  3. Cook, covered, on LOW for 8 hours. Stir though chickpeas and spinach, cook uncovered a further 15 minutes. Top with coriander. Serve with steamed rice and yogurt, if desired.

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy 2409.7 633.4
Weight 380.7 100
Protein TOTAL 32.2 8.4
Fat TOTAL 41.1 10.8
- Saturated Fats 15.0 3.9
Carbohydrates TOTAL 17.7 4.6
- Sugars 7.1 1.8
Sodium 452.9 119.0
Dietary Fibre 5.7 1.5
Calcium 77.7 20.4