Chicken Curry with Fennel and Carrots
In this chicken curry, crunchy carrots and aromatic fennel meet tender strips of chicken breast that gently simmer in silky coconut milk. Fresh ginger and mild curry powder bring a warm, spiced depth without any real heat. It comes together with very little fuss and lands on the table in under 45 minutes. Perfect for a relaxed midweek evening when you still fancy something a little special.
Ingredients
- 600 g chicken breast
- 4 carrots, large
- 2 fennel bulbs
- 2 shallots
- 6 cm fresh ginger
- 1 bunch spring onions
- 1 tbsp curry powder, mild
- 400 ml coconut milk
- 200 ml water
- olive oil, for frying
- salt
- pepper
- ground coriander, optional
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 390 kcal | 1,560 kcal |
| Carbohydrates | 14 g | 56 g |
| Protein | 38 g | 152 g |
| Fat | 20 g | 80 g |
| Fibre | 4 g | 16 g |
| of which sugar | 6 g | 24 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the shallots and finely dice them. Rinse the chicken breast under cold water, pat it dry and cut into bite-sized pieces.
- Wash the spring onions and slice into rings, using the green parts too. Wash the fennel, halve it, remove the core and cut into pieces. Peel the carrots and slice thinly. Peel the ginger and chop very finely.
- Heat a little olive oil in a large pan over high heat. Sear the chicken pieces until browned, then add the curry powder and ginger and fry briefly.
- Add the shallots, spring onions, fennel and carrots to the pan and let everything sweat together.
- After about 5 minutes, season with salt, pepper and ground coriander to taste. Pour in the water and coconut milk and stir well.
- Cover the pan and let the curry simmer over low heat for about 20 minutes. Just before serving, taste again and adjust with salt, pepper and curry powder.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 390 kcal |
|---|---|
| Carbohydrates | 14 g |
| Protein | 38 g |
| Fat | 20 g |
| Fibre | 4 g |
| of which sugar | 6 g |
Frequently asked questions
Can I freeze this chicken curry?
Yes, this curry freezes well. Freeze it in portions in suitable containers and use within 2 months for the best results.
What should I serve with the curry?
Basmati or jasmine rice are ideal alongside it. Flatbread or naan also work beautifully to mop up the sauce.
Can I swap the chicken breast for another cut?
Boneless chicken thighs work well too and stay especially juicy as they simmer.
Is the curry spicy?
No. The mild curry powder and coconut milk keep it pleasantly spiced rather than hot. If you like more heat, add a little chilli.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.