Chicken Curry in a Hurry

Instructions

1. 01

   Add the oil to a large pan over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper and add to the oil. Spread out and leave until golden on one side, then flip and fry until golden all around & just about cooked through the centre. Building a golden crust is important to develop flavour. Remove and place in a bowl to one side.

2. 02

   Turn the heat down to medium and add the onion to the leftover fat. Fry for a couple of minutes until it begins to soften and lightly colour, then add in the ginger & garlic and fry for 1-2mins longer. Add all of the spices and toast for 1 min, then add tomato puree and fry for 1-2 mins.

3. 03

   Pour in the tomatoes then swill out the can with water (just under half the can). Add coconut milk and cooked chicken (with all the resting juices), then add coriander/cilantro, Oxo cube and a good pinch of salt and pepper.

4. 04

   Give it a good stir then leave it on a medium simmer for 15 mins, or until the curry starts to thicken. If you have time, keep it on a low simmer for 30 mins to develop the flavours a little more. Check for seasoning and adjust with salt and pepper (make sure it's generously seasoned to bring out the best in the sauce). Serve with flatbread, rice and extra coriander/cilantro if you have it!