Chicken Curry

This wonderfully spicy chicken curry is full of flavour and takes less than half an hour! The secret to the rice is leaving it to steam with the lid on after you take it off the heat.

Print Recipe

Chicken Curry Yum

Course

Main Dish

Cuisine

Chicken, Curry, Fakeaway, Indian, Rice

Prep Time

5 Minutes

Cook Time

25 Minutes

Servings

People

Ingredients

• 750 g Chicken Breast diced
• 2 onions diced
• 1 tbsp olive oil
• 400 g tin plum tomatoes
• 2 tbsp tomato purée
• 200 g creamed coconut
• 4 garlic cloves grated
• 4 cm piece of ginger grated
• 1 red chilli chopped
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp Ground Turmeric
• 1 tbsp Tandoori Masala
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 chicken stock cube
• Handful fresh coriander

Course Main Dish Cuisine Chicken, Curry, Fakeaway, Indian, Rice Prep Time 5 Minutes Cook Time 25 Minutes Servings People Ingredients 750 g Chicken Breast diced 2 onions diced 1 tbsp olive oil 400 g tin plum tomatoes 2 tbsp tomato purée 200 g creamed coconut 4 garlic cloves grated 4 cm piece of ginger grated 1 red chilli chopped 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tsp Ground Turmeric 1 tbsp Tandoori Masala 1 tbsp smoked paprika 1 tsp cayenne pepper 1 chicken stock cube Handful fresh coriander

Instructions

1. heat a large deep frying pan/wok on the hob and add the coriander and cumin seeds and heat up until fragrant.
2. Add the heated cumin and coriander seeds into a pestle and mortar and crush. Add the rest of the spices with a little olive oil and mix into a paste.
3. Heat olive in the pan/wok and add the garlic, ginger and chilli, cook for 1 min then add the onions and stir until starting to brown.
4. And the paste to the onion and stir for a few minutes then add the chicken and cook for 5-6 minutes until all the chicken is white.
5. Add the tomato puree and cook for 2 mins and then add the tinned tomatoes, then fill half of tin with water and add to the pan and simmer for around 10 minutes.
6. Add the chicken stock and stir in until dissolved and then add the creamed coconut and simmer for another 3 mins and mix in the coriander before serving.
7. Serve with rice and condiments of your choice.
8. I served with basmati rice, mini poppadum's and garlic and coriander naan bread.