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Quick chicken curry
This easy mild chicken curry is so fast to make, adaptable, and can be on the table in about 30 minutes, making it the perfect mid week dinner, ready before takeout would arrive! Perfect for batch cooking and filling the freezer.
Prep
5 min
Cook
25 min
Total
45 min
Serves
6
Instructions
- 01
Fry the chicken - Cut the chicken into similar sized pieces, about 2cm / 1 inch. Melt the ghee, or add the oil to a deep frying pan, skillet or casserole, add the chicken and fry over a medium heat for about 5 minutes until it has some colour.Whilst the chicken is cooking peel and dice the onion. Cooking pan – one that is 22-25cm / 9-10 inch is ideal, non stick helps but is not essential.
- 02
Fry the onion - Remove the chicken from the pan, add the onion and fry for a few minutes until it start to get some colour and is fragrant.
- 03
Add the spices - Add the garlic and ginger paste, curry powder and spices. Stir and cook for another minute or so.
- 04
Add the remaining ingredients - Return the chicken to the pan, add the canned tomatoes and coconut milk. Rinse out the tomato can with the stock and add to the pan. Give everything a good stir.
- 05
Cook - Bring to a gentle simmer, cover with the lid ajar, or use a splatter guard to allow the steam to escape and the curry to reduce, whilst not making too much of a mess of your stove top. Let the curry cook for about 20 minutes, stirring from time to time, until it is reduced and thickened.
- 06
Season (& thicken) - Taste and check the seasoning and thicken if necessary by mix teaspoonful or two of cornflour/cornstarch in a small bowl with the same volume of sauce from the curry to form a “slurry”, before stirring it back into the curry until it thickens.
- 07
Finish & serve - for a restaurant finish stir through a knob of butter before serving. Garnish the curry before serving with some thinly sliced chillis and coriander leaves.
Nutrition
per serving · 1 serving
- Calories
- 417
- Protein
- 17g
- Carbs
- 10g
- Fat
- 36g
- Fiber
- 2g
- Sugar
- 3g
- Sat. fat
- 21g
- Sodium
- 216mg
- Cholesterol
- 100mg
Variations & swaps
Variations
- Use leftover roast chicken – fry the onions and spices, and then add the cooked chicken along with the canned tomatoes, coconut milk and stock.
- Add extra vegetables – you can make this curry go far further buy adding some extra vegetables, or pulses. Fry sliced peppers or mushrooms along with the onions, add a bag of spinach at the end of cooking (add on top of the curry, pop the lid on and leave to wilt for a minute, stir in and repeat if needed).Or add a can of any type of bean or pulse – rinse and add – chickpeas would work very well.
- Adjust the spicing and heat to taste. swap the curry powder for a hotter blend, or add some chilli powder along with the other spices
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