Creamy Chicken Curry
No Video
  • Prep time 10 '
  • Total time 35 '


  • 2 tbsp vegetable oil
  • 2 garlic cloves, peeled and chrushed
  • 1 large white onion, finely chopped
  • 70 g korma or madras curry paste
  • 400 g chicken breast filets, cut in half
  • 2 tsp tomato puree
  • 4 tbsp Philadelphia Light with Sweet Chilli
  • 1 x 400 g can coconut milk (use Light Coconut milk if preferred)
  • 100 g baby sweetcorn
  • 100 g sugar snap peas
  • 1 large courgette, thinly sliced
  • 1 red pepper, thinly sliced
  • Basmati rice, to serve
  • 4 fresh coriander sprigs, to serve
  • lime wedges, to serve


  • In a wok or large frying pan heat oil over a medium-high heat and fry the onion for 5 minutes before adding the garlic. Cook for a further few minutes, stirring constantly to avoid the garlic over-browning.
  • Stir in the curry and tomato pastes and cook out for a few minutes before adding the Philadelphia Sweet Chilli and coconut milk.
  • Add the chicken pieces, baby corn, sugar snap peas, sliced courgette and red pepper. Stir well to submerge the chicken and vegetables, turn the heat down, and leave to simmer uncovered for about 10 minutes or until both are cooked through.
  • Add a little hot water if the sauce reduces too quickly and there is not enough liquid to cook the vegetables and chicken through. Serve hot with some basmati rice, garnished with a wedge of fresh lime and coriander.


Nutritional Information

Typical values Per Serving
Energy 2194.3 kj
Energy 524.0 kcal
Fat 34.0 g
Carb 18.0 g
Protein 33.0 g
Saturated fat 21.0 g
Salt 3.3 g
Dietary fibre 6.2 g
Sugars 14.0 g