Marco Pierre White’s curried chicken recipe

Marco Pierre White is a renowned British chef and the youngest chef to have been awarded three Michelin stars.

This is gluten free, high protein and non vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

Print Recipe

Medium

Marco Pierre White’s curried chicken recipe

Cooking Method: Frying, Simmering Cuisine: British, Indian Courses: Dinner, Main Dish Recipe Keys: Gluten Free High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Chicken breasts
• 1 medium Onion
• 3 clove Garlic cloves
• 1 inch Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Chili powder
• 1 can Tomatoes
• 1 can Coconut milk
• 1 piece Lime
• 1 handful Fresh coriander
• 1 teaspoon Salt
• 2 tablespoon Vegetable oil

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
3. Add curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for 1 minute.
4. Add diced chicken breasts and cook until browned.
5. Pour in the canned tomatoes and coconut milk. Stir well.
6. Bring to a simmer and cook for 20 minutes, or until the chicken is cooked through.
7. Squeeze in the juice of one lime and season with salt.
8. Garnish with fresh coriander.
9. Let the curry rest for 10 minutes before serving.
10. Serve with rice or naan bread.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 5g

Protein 25g50%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.