Related Searches: Curry Sauce, Coconut Curry Sauce
... baking tray and grill for 25 minutes, turning half way through, lightly charring the tops of the chicken. To make curry sauce, place passata and greek style yoghurt in a large pan, on a low heat and stir well. Increase ...
... whisked, 2 spring onions sliced, 1 carrot diced, 1 tbs soy sauce, 0.5 cup frozen peas, 2 chicken breasts diced, 1 tsp sesame oil. Method: Curry: Cut chicken breasts into strips/chinks and add to slow cooker. Add sliced ...
... peeled and minced, 5 cm ginger peeled and grated, 1.5 tbs curry powder, 1 tbs plain flour, 2 tsp honey. Method: Pre-heat ... blend to a smooth sauce. Slice the chicken breasts and serve with the curry sauce and rice or a ...
... sliced. Method: Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper. Add chicken to a medium bowl. Pour over curry sauce. Toss to coat. Set aside for 5 minutes to marinate. Transfer marinated ...
... g peas, 2 sprig coriander, 1 tbs olive oil, 1 tbs thai green curry paste, 2 tsp fish sauce, 1 cup basmati rice. Method: Cut chicken thigh fillet into bite size. Cut garlic, onions, coriander / shallots into small pieces ...
... . Return chicken to pan with sauce, then bring to the boil. Reduce heat to medium- low and simmer, covered, for 15 minutes or until chicken is cooked through. Divide spiced rice, chicken curry and broccolini among plates ...
... -high heat. Add spices from kit and cook for 20 seconds or until fragrant. Add chicken to pan and cook for 5 minutes or until lightly browned. Add curry sauce from kit, 50ml water and beans. Bring to a simmer. Cook for 5 ...
... until chicken is cooked through. Stir in coconut cream. Remove lid and simmer, for 10 minutes or until sauce reduces ... ground black pepper. Divide cauliflower mash and chicken curry between plates. Top with coriander to ...
... , or until fragrant. Add chicken and cook for 4 minutes, stirring, or until browned. Add spice paste from curry kit, then cook, stirring, for 1 minute to coat. Add coconut sauce sachet, reserved kaffir lime leaves ...
... topan for the last 10 minutes of cooking, or until sauce has thickened and chicken is cooked through. Stir peas into curry. Allow to simmer for 5 minutes or until peas have turned bright green. Season with pepper. Spoon ...
... and veggies. Ingredients: 1 tbs Thai green curry paste, 2 tsp fish sauce, 1 tsp honey, 1 bunch coriander divided, ... vegetables have softened, the sauce has thickened slightly and the chicken is cooked through. Serve with ...
Enjoy the slightly sweet and aromatic flavour of Thai green curry without too much effort. Ingredients: 800 g chicken thighs cut into large cubes, 2 tbs fish sauce, 2 tbs coconut oil, 1 yellow onion peeled and diced, 10 ...
... for 10 minutes, stirring occasionally, or until sauce thickens. Using a stick blender or food processor, process sauce until smooth. Add chicken with juices and 1/2 cup cream to sauce. Cook for 5 minutes or until heated ...
... through. Add soy sauce and honey and cook for a further 5 minutes. Serve with rice. Categories: High fibre; Lunch; Dinner; Asian; Low sugar; Chicken dishes; Japanese curry; High protein; Chicken; Side dishes. Complexity ...
... of a spoon. Add coconut cream, sugar, fish sauce and green beans, simmer for 1 minute, add buk choy and lime juice, remove from heat. Serve Thai green curry chicken scattered with extra pistachios with jasmine rice, lime ...
... cream and half of the curry paste in a medium pan over medium heat for 5 minutes. Stir in sugar, fish sauce and remaining coconut cream. Bring to the boil, reduce heat to medium. Add chicken and cook for 10 minutes ...
... chopped, 2 shallots finely chopped, 2 tbs Massaman curry paste, 29 g unsalted roasted peanuts, 500 g chicken diced, 400 g can coconut milk, 0.6 cup chicken stock, 2 tbs fish sauce, 43 g brown sugar. Method: Heat the oil ...
... Method: Cut chicken thighs into 2cm pieces. Heat oil in a large saucepan over medium-high heat. Add curry paste and cook ... for 15 minutes or until chicken is cooked through and sauce has thickened slightly. Meanwhile, ...
... to medium-low and simmer, uncovered, for 15 minutes or until chicken is cooked through and sauce thickens slightly. Top butter chicken with almonds and coriander. Serve with mini pappadums. Categories: Dinner; Seafood ...
... coconut cream, 0.25 cupgreen curry paste, 800 g Macro free range skinless chicken thigh fillets, halved, 2 cup salt-reduced chicken stock, 200 g green beans trimmed, halved, 2 tbsfish sauce, 450 g microwave jasmine rice ...
... . Ingredients: 300 ml coconut cream, 1 tbs sugar, 100 g green curry paste, 2 tbs fish sauce, 2 cup green beans, 1 red chilli sliced, 500 g chicken breast thinly sliced, 2 cup jasmine rice steamed, 2 tbs basil leaves ...
Sweet and spicy chicken curry stewed in a mango tikka masala sauce makes a delicious and warming midweek dinner. Ingredients: 2 tsp vegetable oil, 800 g boneless, skinless chicken thighs diced medium, 1 large onions ...
... cm piece ginger, 1 brown onion, 0.5 cup butter chicken curry paste, 4 cardamom pods, 0.5 cup chicken stock, 2 garlic cloves, 1 tbs vegetable oil, 4 large skinless chicken thigh fillets, 0.5 cup light thickened cream for ...
... a 2cm-wide diagonal pattern, 0.33 cup butter chicken curry paste, 1 cup salt-reduced vegetable stock, 410 g ... , for 15 minutes or until eggplant is tender and sauce has thickened slightly. Meanwhile, place beans and 2 tsp ...
... tbs Thai green curry paste, 2 green chillies deseeded and finely chopped, 800 g boneless skinless chicken thighs cut into bite-sized pieces, 0.8 cup hot chicken stock, 6 kaffir lime leaves, 2 tbs fish sauce, 1 tbs caster ...
... . Add the green curry paste and stir for about 1 minute. Stir in the chicken pieces and, when ... well coated in the paste, add the coconut milk, sugar, lemon grass and ginger. Stir in the fish sauce ...
... from heat and stir through lime juice and fish sauce. Divide noodles among serving bowls, ladle over soup, then serve with coriander and extra lime. Categories: Apr 2020; Red curry; Chicken; Thai; Mains. Complexity: 3.
... sliced, 400 ml coconut milk. Method: Bring coconut milk, green curry paste, fish sauce and sugar to the boil in a wok, stirring occasionally. Add chicken, mushroom and eggplant to wok. Simmer for 2 minutes or until ...
... oil in wok over medium-high heat. Add curry paste and cook for 1 minute or until fragrant. Add chicken and stir-fry for 2 minutes. Reduce heat and add coconut milk, fish sauce and sugar. Stir and simmer for 5 minutes ...
... leaves. Method: Heat the oil in a wok over a moderate heat. Add the curry paste and stir-fry for 1 minute. Add the chicken, fish sauce and kaffir lime leaves, and stir-fry for 5 minutes. Pour in the measurement water ...
... fried shallots, 2 tbs fish sauce, 200 g snow peas trimmed, thinly sliced lengthways, 4 eschallots thinly sliced, 3 chicken breast fillets sliced, 1 handful kaffir lime leaves, 0.25 cup red curry paste, 3 oranges, 2 cup ...
... chicken thighs cubed, 400 g whole peeled tomatoes peeled, 400 g coconut cream, 1 tsp heaped garam masala, 1 tsp heaped turmeric, 1.5 tsp curry ... a further 20 minutes or until the sauce thickens. Do the taste test. Add more ...
... cored, diced, 1 small carrot peeled, diced, 1 small onion finely chopped, 1 chicken breast sliced, 2 tbs tomato sauce, 1 tbs mild curry paste, 0.5 cup chicken stock, 1.5 cup ricesteamed, 1 garlic clove crushed, 0.25 cup ...
... .25 cup coconut cream, 1 tbs red thai curry paste, 1 chicken breastdiced, 200 g rocket, 2 cup bow pastauncooked ... and add to mixture ensuring to thoroughly stir through sauce. Add rocket and stir through. Serve hot or ...
This recipe brings a lightly spiced nutty sauce to the diced chicken. Ingredients: 600 g chicken breasts chopped, 2 tbs peanut oil, 3 cloves garlic peeled and mashed, 1 medium white onion peeled and finely diced, 1 tbs ...
... Slow Cook Sauces will deliver slow- cooked fragrant curries to your dinner table. Just add your meat and/or veg. Ingredients: 1 pkt 500g pkt Passage to India Slow Cook Butter Chicken sauce, 600 g chicken thigh fillets ...
... , a splash of water and bring to a simmer. Cook until the chicken is coated in the sauce and cooked through. Note, this is not a wet curry. Stir in the chopped coriander and serve. Categories: Wheat free; Egg free; High ...
... tailor delicate korma curry, 1.5 cup basmati rice steamed, 500 g chicken breast fillet cubed ... chicken and brown for 1 minute. Add the base sauce and cook for 1 minute. Once the chicken is coated well, add the simmer sauce ...
... curry. Ingredients: 500 g chicken thigh fillets, 1 SunRice Basmati Rice, 2 cup baby spinach leaves, 1 The Spice Tailor Keralan Coconut Curry ... . Add chicken and cook for 10 minutes or until browned. Add the sauce and cook ...
... 650 g chicken thigh fillets fat trimmed, cut into 3cm pieces, 420 g Sharwood's Butter Chicken Simmer Sauce, 300 ... Peanut free; High protein; Chicken; High fibre; Dinner; Quick and easy dinner; Indian curry; Tree nut free; ...
... 2 minutes or until fragrant. Add main sauce from masala packet and pumpkin. Simmer for a further 6 minutes, stirring occasionally, or until chicken is cooked through. Serve curry over rice. Categories: Wheat free; Egg ...
... and chopped, 3 tbs Indian curry paste, 800 g chopped tomatoes, 1 L chicken stock made with 2 stock cubes ... turning the shanks occasionally. Remove the shanks from the sauce and cover with foil. Place the casserole dish back ...
... The Spice Tailor delicate korma curry, 20 g dill, 1 tsp vegetable oil, 5 chicken thighs. Method: Heat the ... up. Add in both base and main sauces and bring to a boil. Add the chicken and return to a gentle simmer. Cover ...
... , 6 spring onions, 1 bunch broccolini, 2 limes, 2 cup salt-reduced chicken stock. Method: Place onion, curry paste, coconut cream, fish sauce, stock, bamboo shoots, carrot, broccolini and 2 cups water in a saucepan ...
... and aromatic curry with a smooth finish and a delicate balance of spices. Ingredients: 600 g chicken breasts diced, ... minutes to reduce the sauce before serving. Categories: Lunch; Dinner; Indian curry; Indian. Complexity: ...
... , 0.25 cup tikka masala curry paste, 2 tbs tomato paste, 1 cup chicken stock, 400 g tomatoes finely chopped ... until sauce has thickened slightly. Stir eggs into curry mixture, then simmer for 4 minutes. Top curry with ...
... into 2cm pieces, 1 tbs tamarind puree, 2 tbs curry paste, 1 cup chicken stock, 0.5 cup natural peanuts, 3 cup jasmine ... 1 tbs for garnish. Stir fish, beans and peanuts into sauce. Bring to a simmer and cook for 6-8 minutes, ...
... a perfect weeknight meal. Ingredients: 1 tbs extra virgin olive oil, 400 g Woolworths chicken meatballs, 485 g Masterfoods butter chicken simmer sauce, 450 g Sunrice microwave basmati rice, 120 g baby leaf spinach, 0.5 ...
... in a single layer & cook in the oven for about 30 minutes. I turn chicken over halfway through. Remove from oven & start your sauce. Sauce: In a saucepan add your tinned or chopped tomatoes with 1/2 cup water, garlic ...
... of oil in a non-stick frying pan, add spices and cook for 20 seconds. Add the beans and chicken pieces and brown lightly before adding the base sauce and a small splash of water. Simmer for 1-2 minutes. Stir in the main ...
... to low and simmer, uncovered, for 15 minutes or until sauce has reduced by one-third and chickenis cooked through. Stir in lemon juice, then season. Top chicken korma with sultanas, chilli and mint, then serve with naan ...
... the tikka masala packet. Cook for 30 seconds or until fragrant. Add the chicken. Cook, stirring, for 2 minutes or until browned. Stir in the sauce base from the tikka masala packet. Cook for 1 minute or until combined ...
... 1 red onion thinly sliced. Method: Heat oil in a large frying pan over high heat. Add chicken and cook for 8 minutes or until browned. Add sauce and one-third cup water. Bring to a simmer and cook for a further 2 minutes ...
... In a large pan heat up the vegetable oil. Add the diced chicken thigh fillets and fry until sealed and browned. Pour over the jar of korma simmer sauce and leave to simmer for 15 minutes , stirring occasionally. Garnish ...
... tbs vegetable olive oil, 2 small brown onions halved, thinly sliced, 185 g Thai yellow curry paste, 500 g Woolworths RSPCA Approved chicken thigh fillets cut into quarters, 270 ml coconut milk, 450 g microwave white long ...
... and reduce heat to low. Simmer, covered, for 15 minutes or until chicken is cooked through. Divide curry among bowls. Drizzle with remaining cream. Scatter over coriander and serve with roti. Categories: High fibre ...
... , for 3 minutes or until browned. Add garlic and cook for 30 seconds or until fragrant. . Sprinkle curry power over chicken and cook, stirring, for 30 seconds or until well coated. Add coconut milk and bring to the boil ...
... then add into slow cooker insert pot with potatoes. Mix McCormick Slow Cookers Mild Chicken Curry Recipe Base with coconut milk and pour over chicken and vegetables, stir through. Cover and cook for 2 hours on HIGH or 4 ...
... cook basmati rice in a rice cooker or according to directions on packet. Serve papaya and chicken curry with basmati rice. Garnish with thinly sliced Kaffir lime leaves (optional). Season to taste. Categories: Rice ...
... part about this tandoori chicken curry is that it can be whipped up in one tray. Serve it with naan for a dinner worthy of any table. Ingredients: 400 g canned diced tomatoes, 0.5 cup salt-reduced chicken stock, 0.33 cup ...
... and add the coconut milk. All to simmer for 10 minutes. Remove from the heat and serve with a choice of side. Categories: Kosher; Thai; Lunch; Dinner; Jewish; Curry; Corn; Chicken; Snow peas; Broccolini. Complexity: 2.
... medium and simmer, uncovered, for 4 minutes or until slightly thickened. Divide rice among bowls. Spoon over chicken curry and serve. Categories: Gluten free; Wheat free; Dairy free; Soy free; Egg free; High protein; Low ...
... pan over medium-high heat. Add onion and cook for 2 minutes until softened. Stir in curry paste and cook for 1 minute. Add chicken and fry until golden. Add cup water and stir well to combine. Simmer for 10 minutes ...
... , beans and half the peanuts. Simmer for 5 minutes, stirring occasionally, or until chicken is cooked through. Stir in lime juice. Top curry with basil leaves and remaining peanuts, and serve with rice and lime wedges ...
... have dinner on the table in no time. The chicken dish is easy to make with only four ingredients needed. Ingredients: 500 g vegetable medley, 400 g Thai red chicken curry, 0.66 cup coconut milk, 375 g organic Singapore ...
... 4 naan bread. Method: Heat the oil in a large frying pan, add the chicken and sweet potatoes and fry, stirring, over a high heat for 5 minutes. Add the curry paste, tomatoes and stock to the frying pan, bring to the boil ...
... nonstick saucepan, add the onion and cook for 3 minutes until soft. Add the curry paste and cook, stirring, for 1 minute. Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce ...
... bread, 2 tsp extra virgin olive oil, 500 g Woolworths Australian RSPCA Approved bulk chicken breast fillets diced, 0.33 cup Patak's butter chicken curry paste, 3 tomatoes chopped, 0.5 bunch coriander leaves picked, 1 cup ...
... a few seconds until fragrant, before adding the leftover chicken. Season well with salt and black pepper. Tip ... slightly, and simmer gently for 25-30 minutes; if the curry looks too thick, add a little more hot water. Add ...
... through. Meanwhile, vent rice packets and microwave on high for 90 seconds as per packet instructions. Serve chicken curry on rice with cucumber on the side. Categories: Gluten free; Wheat free; Dairy free; Egg free ...
... a family favourite. Ingredients: 500 g pkt frozen cauliflower florets, 0.3 cup Patak's butter chicken curry paste, 4 chicken thigh fillets, 0.25 bunch coriander sprigs picked, 75 g Patak's mini pappadums, 1 cup basmati ...
... for alfresco lunches and dinners. Ingredients: 1.5 cups Greek-style yoghurt, 0.25 cup butter chicken curry paste, 500 g skinless chicken breasts cut into 3cm strips, 1 carrot peeled into ribbons, 1 small red onion thinly ...
... Heat 1 tbs vegetable oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until browned. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and ...
... minute or until beans are tender. Season. Scatter over coriander and serve with rice. Categories: Lunch; Australian; Dinner; Quick and easy dinner; Oct 2021; Curry; Chicken; Green beans; Weeknight dinner. Complexity: 2.
Ingredients: 275 g the spice tailor thai green curry kit, 1 tbs vegetable oil, 3 chicken thigh fillets diced, 80 g broccoli cut into bite-sized florets, 80 g chestnut mushrooms halved, 50 g snow peas sting removed if you ...
... basil leaves and lime. Categories: Thai; Low sugar; Healthier easier; Green curry; Egg free; Wheat free; Peanut free; High protein; Dairy free; Chicken; Foodhub video; High fibre; Dinner; Quick and easy dinner; Tree nut ...
... : Low sugar; Seafood free; Low salt; Soy free; Spinach; Egg free; Wheat free; Brazilian; Dairy free; High protein; Tomato; Chicken; High fibre; Tree nut free; Curry; Gluten free; Sesame free; Mains; Rice. Complexity: 3.
... tender. Stir in masala and season. Serve with yoghurt, rice and mint leaves. Categories: Apple; Seafood free; Soy free; Quick and easy dinner; Indian; Egg free; Curry; Chicken; Mains; Sesame free; Rice. Complexity: 3.
... shrimp paste, 1.6 cup can coconut milk, 2 tbs hot curry powder, 200 g dried flat rice noodles, 1 pinch salt, 1 ... , over a high heat for 4-5 minutes. Add the chicken, reduce the heat to medium and cook, stirring, for 1 ...
... 1 lime, rice, 2 tbs vegetable oil, 285 g Street Kitchen Yellow Thai Curry. Method: Heat oil in a medium saucepan over high heat. Add chicken and cook, turning, until golden. Add spice mix (lime leaves and chilli), onion ...
... divide amongst bowls. Heat oil in a large saucepan over medium heat. Add chicken mince and cook, stirring, for 7 minutes or until chicken is cooked. Add curry mix and 6 cups water and stir to combine. Cook for 3 minutes ...
... , 0.5 cup Greek-style natural yoghurt, 2 tbs flaked almonds toasted. Method: Combine the diced chicken, yoghurt and curry paste and mix well. Refrigerate at least 2 hours, or overnight if possible. Heat a large frying ...
Yummy mince curry. Ingredients: 500 g chicken mince, 1 potato sliced, 1 cinnamon stick, 2 cloves, 2 tsp oil, 1 onion finely diced, 0.5 tbs ginger paste, 0.5 tbs garlic paste, 0.5 tbs chilli paste, 1 coriander chopped, 1 ...
A quick, easy and tasty mid week dinner. Ingredients: 1 chicken breast sliced, 2 tbs green curry paste, 0.5 capsicum sliced, 1 can coconut milk, 1 onion, sliced, 0.5 head broccoli florets, 1 handful beans, 1 bok choy, 0. ...
Dig into the flavours of India with this super easy butter chicken recipe. Serve with Greek natural yoghurt and tasty naan bread to complement the rich, aromatic curry. Ingredients: 1.33 cups plain flour, 1 cup Jalna Pot ...
An aromatic green curry dish with a light spicy kick. Ingredients: 400 g chicken breasts chopped, 1 tsp nam pla, 100 g cabbage shredded, 100 g edamame, 100 g snow peas, 1 large red onion peeled and sliced, 1 tbs sesame ...
This lamb curry is so creamy and comforting, serve with warm naan for scooping or hot white rice. Ingredients: ... 2 tbs ginger grated, 2 tbs garam masala, 1 cup chicken broth, 400 g coconut milk. Method: Soak 80g cashews in ...
... and pour over the chicken stock. Bring to a simmer then place in the oven, covered, for 40 minutes, until the chicken and squash are tender. Categories: Lunch; Dinner; Moroccan; Chicken; African curry. Complexity: 2.
... of the coriander on top and mango chutney on the side. Categories: Lunch; Spinach; Cauliflower; Egg free; Wheat free; Indian; Dairy free; Chicken; Potato; Dinner; Indian curry; Tree nut free; Sesame free. Complexity: 2.
Ingredients: 1 sachet Hart & Soul Panang Curry Recipe Base, 600 g Beef Chuck Steak stewing, .25 cup plain flour, .25 tsp salt, 2 tbs peanut oil, 400 ml coconut milk, 1 cup chicken stock, 1 red capsicum seeds removed and ...
... for 1 minute or until fragrant. Stir in coconut cream, stock, sugar and lime juice and bring to a simmer. Pour curry mixture over beef and stir in sweet potato. Cook for 4 hours on high (or 8 hours on low) or until beef ...
... and stand for 5 minutes or until soft. Drain well. Stir edamame, sugar and fish sauce into curry. Sprinkle curry with shredded kaffir lime leaf and chilli. Serve with rice noodles and lime halves. Categories: Zucchini ...
... using the pulse button, to a rough paste. Transfer to a bowl, cover with plastic wrap and refrigerate. Meanwhile, to make the curry sauce, heat vegetable oil in a wok or saucepan over medium heat. Add shallot, ginger and ...
... g Woolworths pork & veal meatballs, 2 tbs green curry paste, 60 g baby spinach leaves, 400 ml canned ... light coconut milk, 1 tbs brown sugar, 1 tbs fish sauce, 250 g snow peas trimmed, halved lengthways, 200 g vermicelli ...
... 100 g dried rice vermicelli noodles, 2 tbs fish sauce, pea shoots halved, 750 g cauliflower cut into florets ... thinly sliced, 1 bunch baby pak choy, 0.25 cup green curry paste, lime halves, 3 cup vegetable stock, 60 g baby ...
... lime juiced, steamed jasmine rice. Method: Heat oil in a large, deep frying pan over medium heat. Add curry paste and cook, stirring occasionally, for 2 minutes or until fragrant and starting to colour. Add coconut milk ...
... heat remaining oil in a medium saucepan over medium-high heat. Add dry spices from curry kit and cook for 20 seconds or until fragrant. Add sauce from curry kit and 1/4 cup water and bring to a simmer. Add fish and bring ...
... to the next level with this fragrant prawn curry recipe. Juicy prawns are cooked in a beautiful green curry sauce with tofu and peas. Ingredients: 0.25 cup green curry paste, 60 g baby spinach leaves, 1 tbs peanut oil ...
... . Add salmon and cook for 5 minutes, turning halfway through cooking. Transfer to a plate and set aside. Add curry paste and stir fry for 2 minutes or until fragrant. Add milk and bamboo shoots, then stir to combine. Add ...
... virgin olive oil, 1 small brown onion finely chopped, 0.5 long red chilli deseeded, thinly sliced, 1 tbs massaman curry paste, 0.33 cup whole green lentils, 250 g sweet potato peeled, cut into 2.5cm pieces, 165 ml canned ...
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