Quick chicken curry
This is a perfect curry to have during the week, it’s so simple to make and can be on the table in less than an hour!
What’s best served with this curry?
I serve this curry with plain boiled rice and some shop bought plain naan and poppadom’s.
Quick chicken curry
Ingredients
- 3 large chicken breasts, cut into bite size chunks
- 2 tbsp vegetable oil
- 1 large onion, sliced
- ½ tsp garlic paste
- 1 tbsp cumin seeds
- ½ tsp ginger paste
- 1 tbsp ground coriander
- 1-2 tsp hot chilli powder (or curry powder)
- 1 tsp turmeric
- 1 tsp fenugreek
- ½ tsp cinnamon
- 400 g chopped tomotoes
- 300 ml water
- ½ tsp caster sugar
- 150 ml Greek yoghurt
- 1 tsp garam masala
- salt and black pepper
Instructions
- Heat the oil in a pan and fry the chicken until cooked. Remove from the pan and set aside.
- Add the onion slices to the pan and fry until golden brown (but not burnt), add the garlic and ginger paste and fry together for a couple of mins.
- Add the cumin seeds, coriander, chilli powder, turmeric, fenugreek and cinnamon and fry together for around 3-4 mins.
- Add the chopped tomatoes, then refill the can with water (this will use up any left over tomatoes) and add half the water and stir together.
- Pour into a food blender and blitz to a smooth sauce then pour back into the pan. Using the left over water, use to rinse the blender and add this to pan.
- Add the chicken and caster sugar, stir together and then gently simmer for around 10mins.
- Add the garam masala and greek yoghurt, stir together and simmer for a further 5mins.
- Serve immediately along with boiled rice, naan and poppadums.