CHICKEN CURRY IN A HURRY

In Chicken, Dinner 110 views

This snappy chicken curry is not difficult to make and much more delectable to eat. It just takes 30mins to cook, making it ideal for a midweek supper!

A chicken curry formula can at times appear to be somewhat overwhelming to make at home, yet in all actuality it’s excessively basic. Is this the most credible curry you’ll at any point make? No. In any case, it is genuinely delectable and will undoubtedly equal your number one remove alternative – no bogus guarantees!!

Ingredients (check list):

  • 1.3lb / 600g Boneless Skinless Chicken Thigh
  • 1x 14oz/400g can of Full Fat Coconut Milk
  • 1x 14oz/400g can of Chopped Tomatoes
  • 3 tbsp Tomato Paste (Tomato Puree in UK)
  • 1-2 tbsp Hot Curry Powder
  • 2 small Onions, peeled & quartered
  • 2 tsp EACH: minced Garlic & Ginger
  • 1 tsp EACH: Turmeric, Ground Coriander, Cumin, Paprika
  • 1 Chicken OXO/Bouillon Cube
  • 1 handful (approx 2-3tbsp finely diced) Fresh Coriander, (tear with hands for speedy option)
  • Vegetable Oil, as needed
  • Salt & Black Pepper, to taste
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Instructions:

  1. Add a good drizzle of oil to a large skillet over medium-high heat and add diced chicken. Spread out and season with a good pinch of salt and pepper. Leave until golden on one side, then flip and fry until golden all round & just about cooked through the centre. Scrape into side bowl (leave fat in pan).
  2. Turn heat down to medium and add onions. Fry for a couple of minutes until they begin to brown/soften then add in ginger & garlic and fry for 1-2mins longer. To the pan add 2 tbsp curry powder (if weary of spice add 1 and adjust later) and 1 tsp turmeric, ground coriander, cumin and paprika. Stir and fry for 1 min then add 3 tbsp tomato paste and fry for 1-2mins.
  3. Pour in tomatoes then swill out the can with water (just under half the can). Add coconut milk and cooked chicken, then add coriander/cilantro, OXO/Bouillon cube (crumble in) and a good pinch of salt and pepper.
  4. Give it a good stir then leave on a medium simmer for 15mins, or until the curry starts to thicken. If you have time, keep on a low simmer for 30mins to develop the flavours a little more. Serve with flatbread (see notes), rice and extra coriander/cilantro if you have it!
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Notes:

  • Chicken – I use chicken thigh because it’s more fatty and flavoursome than breast, but it does take slightly longer to cook through than breast. If you want to use thigh but still want speed, the smaller the chunks of chicken the quicker it’ll cook. In all cases I recommend bringing the chicken close to room temp if you have the time. Cold chicken straight from the fridge tends to release a lot of moisture and often seizes up easier.
  • Curry Powder – I find 2 tbsp hot curry powder gives a great heat (medium-hot spice). You can use mild curry powder if you’d prefer, just adjust later if you want it spicier. If you go overboard with the spice serve the curry with a dollop of yogurt to tone down the heat.
  • Flatbreads – I make mine from scratch (so easy!) and do it ahead of time, so they just need reheating when you serve. Check out my Flatbread Pizzas for the recipe!
  • Calories – Whole recipe divided by 4 with no sides and using 1 tbsp veg oil to fry.
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