Indian chicken curry

Indian chicken curry

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
35 mins
Photographer
Gorta Yuuki

This is my favourite quick curry; by the time your rice has cooked, it will be ready. the basis of the sauce is very adaptable and you can add and subtract ingredients as you wish.

Ingredients

Quantity Ingredient
oil, for cooking
1 onion, diced
3 tablespoons curry paste
500g skinless chicken thigh fillets, diced
250ml tomato puree
250ml chicken stock
salt and freshly ground black pepper

Method

  1. Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil and the onion and cook for 2–3 minutes, or until the onion just begins to soften.
  2. Stir in the curry paste and cook for 5–10 minutes, or until fragrant, but without burning. Add the chicken and cook briefly for 2–3 minutes, just to brown the meat. Add the tomato purée and stock and bring to the boil.
  3. Season with the salt and pepper then reduce the heat and simmer for 15–20 minutes, uncovered. Serve with steamed rice.

Variations

  • Indian chicken, potato and spinach curry

    Add diced cooked potato and spinach leaves for the last 2–3 minutes of cooking.

    Indian chickpea and spinach curry

    Instead of chicken, use cooked chickpeas. Add spinach and coriander leaves for the last 2–3 minutes of cooking. Diced tofu is also good.

    Indian vegetable curry

    Instead of chicken, add a selection of vegetables, such as sliced zucchini, capsicum, broccoli, green beans, peas, sliced red cabbage or bok choy, to vary the textures.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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