Recipe of the Month: Chicken curry

January 01 2021
Recipe of the Month: Chicken curry

With Ann Murray, founder of Cooking4 cookery school in Chipping Sodbury

HAPPY New Year to you all.

Some like it warm and comforting!

This is the time of year when I find myself yearning for a dinner that’s nicely spiced to warm and comfort me on a chilly grey day: a plate of food that will give me a hug and make me feel better, like the scene in The Snowman where he hugs the boy.

This is a curry bursting with veg and flavour, but not too hot. You can make it as hot as you like by the amount of curry paste you add.

It’s full of veg, good for your 5-a-day and surprisingly low in calories (only 200 cals per portion).

So, a good recipe for tackling those extra pounds put on over lockdowns and Christmas!

Ready in half an hour, it’s sure to become a firm favourite.

So never mind the January weather and the ups and downs of life, let’s get cooking and bring on some uplifting food.

Chicken curry

Serves 4


  • Chicken fillets – 4 - skinned

  • Vegetable oil- 1 tablespoon (tbsp)

  • Fresh ginger – 2.5 cm (1 inch)

  • 75g (3oz) each of fine green beans and chestnut mushrooms

  • 125g (4oz) each of baby sweetcorn and aubergines.

  • 227g tin of bamboo shoots

  • Red curry paste- 2 tbsps or 3 if you like it hotter

  • Fresh Red Chilli – finely chopped – ½ - optional for those who like their curry on the wild side

  • Chicken stock – 450ml (15 fl oz)

  • Fish sauce – 2 tbsps

  • Tomato puree – 2 tbsps

  • Soft brown sugar – 1 level tbsp

  • Lime – ½, juice and the zest

Here’s what you do:

  1. Cut the chicken into finger-length strips.

  2. Peel the ginger and cut into fine matchsticks. Cut all the veg into bite-sized pieces.

  3. Pre-heat your wok or large frying pan and add the oil.

  4. When the oil is hot, add the chicken. Fry for 5 mins or until the chicken is golden brown all over.

  5. Add the curry paste, ginger and chilli, if using, and cook for a minute.

  6. Add all the veg and cook for a minute, stirring to coat all the veg in the curry paste.

  7. Add all the remaining ingredients and bring to the boil.

  8. Turn the heat down to a simmer and cook for 10-12 minutes.

  9. Serve immediately, with a squeeze of lime and a little zest over each serving.

  10. Serve with plain rice and a small dish of finely sliced tomatoes and red and green peppers.

Cook’s tips:

Prawns or leftover cooked meats can be used instead of fresh chicken. If using prawns, use raw ones and add 3 or 4 minutes before the end of cooking time.

Add cooked meats when you turn the pan down to a simmer.