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Cheeky chicken curry recipe

Cheeky chicken curry recipe

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A lovely chicken curry that my nan makes for special birthdays. She always has to make seconds because we all gobble it up and want more.


Warwickshire, England, UK

13 people made this

IngredientsServes: 2

  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 3 gloves garlic, minced
  • 4-5 medium chicken pieces (any part you like)
  • 250ml coconut milk
  • 2 medium potatoes, quartered
  • 2.5cm piece fresh root ginger, chopped
  • 1 green pepper, chopped
  • 2 tablespoons curry powder (or to taste)
  • salt and pepper to taste
  • fish sauce (optional)

MethodPrep:2min ›Cook:40min ›Ready in:42min

  1. Saute onion and garlic in oil on a saucepan or pot for about 2 minutes.
  2. Add chicken. Cook for about 5-10 minutes, turning chicken over occasionally to cook evenly.
  3. Pour in coconut milk. Add potatoes, ginger and green pepper. Stir for 3 minutes.
  4. Mix in the curry powder. Bring to the boil. Lower heat then simmer for about 5 minutes more or until all ingredients are cooked.
  5. Add salt and pepper to taste. Can use fish sauce for more flavour. Serve.

Cook's note

Instead of coconut milk, you can use coconut milk powder and water (amount indicated on the packet).

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Really great (and easy)! I used a bit more coconut milk because it didn't seem like the allotted amount would be enough, and then added some more garlic to taste. Absolutely delicious!-19 Oct 2013


Cheeky chicken tikka masala from Ainsley Harriott's Gourmet Express by Ainsley Harriott

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • chicken breasts
  • chilli powder
  • coriander leaves
  • double cream
  • ginger root
  • limes
  • onions
  • turmeric
  • red chillies

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


Recipe Summary

  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • ½ cup cooking oil
  • 1 ½ cups chopped onion
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • ½ cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Sprinkle the chicken breasts with 2 teaspoons salt.

Heat the oil in a large skillet over high heat partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

Reduce the heat under the skillet to medium-high add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.


Recipe: Hainan Chicken 海南白切鸡 Yummy

Hainan Chicken 海南白切鸡 – Build a repertoire of go-to sauces. A good sauce can transform a dull, flavorless dish into something much more exciting and delicious.

Perfect Hainan Chicken 海南白切鸡 formula and strategy is just a culmination of the small tips I`ve learned within the last 3 years. Hainan Chicken 海南白切鸡 is surely a week-end cooking task, which is to state you may need a number of hours to perform it, but once you have got the technique down you can cook multiple order at the same time for household picnics or simply to possess cool locations to eat from the refrigerator on a whim.

In this morning, I am going to coach you on how to make Hainan Chicken 海南白切鸡 DIY with simple ingredients, just like Chinese restaurants. My Hainan Chicken 海南白切鸡 recipe is the greatest on the planet!

I will also teach you how to use up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the whole family!

I tried using slightly less water than usual, which has been proposed elsewhere. It served only a little occasionally, but other occasions, I had to add more and more water whilst the quinoa was cooking. Then, the dried quinoa soaked up way too much of the dressing I added later.

How to make Hainan Chicken 海南白切鸡?

Whether your home is all on your own or are a busy parent, locating the time and energy to get ready home-cooked dinners may seem such as a difficult task. By the end of a frantic day, eating dinner out or purchasing in may sense like the fastest, best option. But convenience and prepared food may have a substantial cost on your own temper and health.

Eateries often function more food than you should eat. Several eateries offer amounts which are 2-3 instances greater compared to the advised dietary guidelines. That encourages you to consume a lot more than you would in the home, adversely affecting your waistline, blood stress, and threat of diabetes.

When you prepare your own dinners, you have more get a handle on on the ingredients. By cooking for yourself, you can make certain that you and your loved ones consume fresh, wholesome meals. This assists you to appear and feel healthy, raise your energy, strengthen your fat and mood, and improve your rest and resilience to stress.

You can cook Hainan Chicken 海南白切鸡 using 3 ingredients and 3 steps. Here is how you cook it.

Ingredients of Hainan Chicken 海南白切鸡:

Hainan Chicken 海南白切鸡 instructions:

  1. Boil a pot of water about 40⁰C, put the chicken in and cover till water boiling, then off the fire let it soak abt 20 minutes..
  2. Soak into the ice-water inorder for the chicken skin feeling hard and tasty..
  3. Chicken serve with Sesame oil & soy sauce.

It’s cheaper to consume junk food than Hainan Chicken 海南白切鸡

At first glance, it might look that eating at a junk food cafe is less expensive than making a home-cooked meal. But that is seldom the case. A study from the School of Washington School of Community Wellness exposed that individuals who prepare at home are apt to have healthy overall food diets without higher food expenses. Yet another study unearthed that regular home cooks spent about $60 monthly less on food than those that ate out more often.

I do not understand how to make Hainan Chicken 海南白切鸡

  • If you’re discouraged by the chance of organizing a home-cooked supper, it’s crucial to remember that preparing is not an actual science.
  • It’s often perfectly OK to miss a component or exchange one thing for another Hainan Chicken 海南白切鸡.
  • Look online or buy a standard cookbook for simple formula ideas.
  • Much like anything, the more you make, the greater you’ll become. Even though you are a complete novice in the kitchen, you’ll soon master some rapid, healthy meals.

What recipe must I use for Hainan Chicken 海南白切鸡?

Simple oils like canola, plant and peanut oil have higher smoke items, making them ideal for baking chicken. Find out about choosing the proper oil for frying.

What must and must not be done when preparing Hainan Chicken 海南白切鸡

  • Ensure every thing is icy in a sealable jar or bag.
  • Beef in particular must be correctly wrapped.
  • Toast bread right from freezer, anti-waste plan urges.
  • Remember that any such thing that’s a top water material, like lettuce, will not be the exact same following being icy and then defrosted.
  • Attempt to freeze everything when at their freshest. Defrost beef totally before preparing, but other things such as bread for toasting may be baked right from the freezer.
  • Never refreeze fresh meat that has been icy and then thawed – you can, but, freeze prepared meat that has been frozen when raw.
  • Ensure the fridge is not stuffed so full that air can’t circulate.

Techniques for starting!

Start with fresh, healthy ingredients. Cooking sweet snacks such as for instance brownies, cakes, and biscuits won’t support your quality of life or your waistline. Likewise, putting a lot of sugar or salt can convert a healthy home-cooked meal into an harmful one. To ensure meals are good for you in addition to being tasty, focus on healthy materials and taste with spices as opposed to sugar or salt.

Stock through to staples. Elements such as grain, rice, essential olive oil, herbs, flour, and stock cubes are staples you’ll probably use regularly. Keeping cans of tuna, beans, tomatoes and bags of freezing veggies readily available may be helpful in rustling up quick meals when you are pressed for time.

Give yourself some leeway. It’s ok to burn the rice or over-cook the veggies. After a few tries it are certain to get easier, quicker, and nicer!


Joe’s Cheeky Chicken Katsu

Recipe box company Gousto has teamed up with Joe Wicks to offer four of The Body Coach’s most popular recipes from his best-selling Lean In 15 books. This chicken katsu combines zingy flavour and healthy ingredients for a delicious dinner!

Preparation time: 20min

Cooking time: 15min

Nutritional information: Energy (kcal) 574 Fat 8g of which saturates 2g Carbohydrates 84g of which sugars 12g Fibre 3g Protein 50g Salt 3g

  1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Place your hand flat on the chicken breast and slice in half as if cutting a burger bun, so you are left with 2 thinner pieces. Cover these in cling film and bash them with a rolling pin until flattened and approx 1cm in thickness.
  2. Crack the egg into a shallow bowl then add 2tbsp flour to a plate with salt and pepper. Combine the panko breadcrumbs with 1tbsp vegetable oil and a pinch of salt on a large plate. Add chicken to the flour, tapping off any excess, then add it to the egg, and then the panko breadcrumbs until evenly coated.
  3. Add the breaded chicken to a lightly oiled oven tray. Put in the oven for 10-15min or until cooked through (no pink meat!) and crisp.
  4. Meanwhile, add the basmati rice and 250ml cold water to a pot with a lid. Bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15min or until all the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
  5. In the meantime, boil a kettle. Peel and grate the apple, shallot and ginger. Grate the carrot. Chop coriander finely, including the stalks. Dissolve the stock cube in 300ml boiled water.
  6. Heat a large, wide-based pan (preferably non-stick) with 1tbsp oil over a medium heat. Add the grated shallot, apple, ginger and carrot and cook for 3-4min. Sprinkle in the curry powder and chopped coriander and cook for a further 1min, until fragrant. Add 1tbsp flour and cook for 1min, stirring to coat vegetables evenly.
  7. Pour in the chicken stock and bring to a boil over a high heat. Once boiling, reduce heat to medium and cook for 5-7min or until the sauce has thickened to a curry-like consistency. Meanwhile, de-seed and finely slice the red chilli. Finely slice the cooked chicken.
  8. Serve the sliced breaded chicken over the katsu sauce with the rice and baby leaf salad to the side. Drizzle the salad with a little olive oil. Garnish with the sliced red chilli (can’t handle the heat? Go easy!) Enjoy!

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Put a dash of oil in a fry pan, and brown the onions, capsicum and garlic.

Add the chicken and brown.

Add the stock cube during the browning process.

Add the coriander, cumin, and curry powder.

Pour the tin of tomatoes over the top, followed by half a tin of water.

Stir everything all together, then let it simmer on low until it has reduced and seems quite thick (this takes about 15 mins).

Add coconut milk/cream and turn the temperature right down.

Simmer for another 15 mins or so, until it has reached the consistency you like, add salt to taste.

Serve with rice and garlic bread.

Recipe Hints and Tips:

  • Chicken Curry is suitable to freeze for up to three months.
  • This is also very nice the next day, and can be frozen.
  • Coconut cream can be used for a thicker result, but if you use coconut milk it can still be simmered down to a thick sauce.
  • Veggies could definitely be added during the tomato stage, or served on the side.

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less


  • 1 large onion
  • 6 garlic cloves, roughly chopped
  • 50g ginger, roughly chopped
  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp caster sugar
  • 8 chicken thighs, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

Method

Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.


Yellow Thai Chicken Curry

There are such good authentic curry pastes now that my original desire to create them from scratch has rather ebbed away over the years. Yellow Thai chicken curry works really well with potatoes, and I use chicken thighs because they tend to be more succulent than chicken breast. The result of all of the combined ingredients is colourful and aromatic.

Thai curriesred, green and yellow were traditionally made from similar ingredients but with each featuring its colour-corresponding chilli, and with each chilli providing different tastes and properties. Over time the ingredients have evolved to further accentuate the colour aspect of the dishes. The Indian spice turmeric helps to give yellow curry its beautiful golden colour.

Although coriander is more characteristic of Thai green chicken curry, I like to add it to my yellow curry too because quite simply, it adds colour, and is totally delicious.


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The Recipe Room


My daughter loves these cheeky chicken strips for kids, which are basically strips of chicken breast cooked in a sweet barbecue sauce. There are some wonderful recipes for hot, sweet or spicy barbecue sauces out there for you to experiment with, but we use a basic recipe for this dish to suit the taste buds of our little one.

Our daughter likes to help to make the sauce, and we often find that when she takes part in cooking the meal, she enjoys eating it more – or will try something new or a little more adventurous than normal this way. We serve our cheeky chicken strips up with carrot sticks that can also be dipped in the sauce.

It’s a great meal for summer weekends that the whole family can enjoy. The sauce recipe below is also great on spare ribs or pork, as well as chicken. If you are actually hosting a barbecue, why not try these grilled veggie shish kebabs as an accompaniment?


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