Hearty Chicken Breast and Tofu Curry
Hearty Chicken Breast and Tofu Curry
A Healthy and Delicious Curry Featuring Chicken Breast and Tofu
On a relaxed Sunday, why not whip up a comforting pot of curry for the whole family? Having a generous batch ready means everyone can easily help themselves to a satisfying meal throughout the week. It’s also the perfect dish to use up those leftover ingredients in your fridge! This recipe features tender chicken breast and soft tofu, creating a wonderfully mild and wholesome flavor. While tofu curry is delicious on its own, adding chicken breast provides a delightful chewiness that makes the dish even more substantial. Frozen chicken breast is always a handy ingredient to have on hand for various culinary creations.
Curry Ingredients- 1 Tbsp cooking oil
- 1 onion, roughly chopped
- 1 potato, diced small
- 1/8 carrot, diced small
- 2 chicken breasts (approx. 180g), diced small
- 300g firm tofu, diced
- 3.5 cups water (approx. 700ml)
- 5 blocks (25g each) of solid curry roux
Cooking Instructions
Step 1
Heat 1 tablespoon of cooking oil in a deep pot over medium heat. Add the roughly chopped onion and sauté until it becomes translucent and slightly sweet, about 5 minutes. This step helps to build a good flavor base.
Step 2
Dice the potato into small cubes. Rinse them briefly under cold running water to remove excess starch, then drain well. Add the prepared potatoes to the pot with the sautéed onions and stir to combine.
Step 3
Add the diced chicken breast (about 180g) to the pot. Break it up with your spoon to prevent it from clumping together as it cooks.
Step 4
Finely dice the carrot (1/8 of a medium carrot) and add it to the pot.
Step 5
Stir and cook all the ingredients together for about 5 minutes, allowing the vegetables and chicken breast to soften slightly. The potatoes should begin to look a little tender, and the chicken breast should turn opaque.
Step 6
Once the chicken breast is fully cooked, add the diced tofu (300g). Be gentle when stirring from this point onwards, as too much agitation can cause the tofu to break apart. For firmer tofu pieces, you could pan-fry the diced tofu until golden brown before adding it. However, for a softer texture, simply add it directly. Pour in 3.5 cups (approximately 700ml) of water, ensuring the ingredients are mostly submerged.
Step 7
Bring the mixture to a boil, then reduce the heat to medium-low. Add the 5 blocks of solid curry roux and stir continuously with a spatula until the roux is completely dissolved and there are no lumps.
Step 8
Continue to simmer over medium-low heat, stirring occasionally, for about 10-15 minutes, or until the curry has thickened to your desired consistency. Your delicious Chicken Breast and Tofu Curry is now ready to serve!
