Quick chicken curry with coriander and quick-pickled red onion
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This quick chicken curry recipe boasts the flavours of more elaborate Indian dishes, but can be made in a fraction of the time. A speedy quick-pickled red onion adds extra zing to the dish.
First published in 2018
Ingredients
Metric
Imperial
Chicken curry
- 2 tbsp of ghee, or vegetable oil
- 1 tbsp of mustard seeds
- 1 large onion, sliced
- 3 tbsp of ginger-garlic paste
- 1 tbsp of garam masala
- 500g of chicken thigh, boned and diced
- 6 vine tomatoes
- 1 chilli, deseeded
- 3 tbsp of tomato purée
- 1/2 tsp salt
- 1 red pepper, deseeded and sliced
Coriander and red onion quick pickle
- 2 red onions, finely sliced
- 20g of coriander leaves, chopped
- 200g of lightly seasoned pickling vinegar
To serve
- basmati rice, cooked
- naan
- poppadoms
SAVE RECIPE
Method
1
Heat the ghee in a large pan and add the mustard seeds. Cook on a medium heat until the seeds start to pop. Add the onion and turn the heat down. Cook for 8 minutes or until the onions are very soft
- 2 tbsp of ghee, or vegetable oil
- 1 tbsp of mustard seeds
- 1 large onion, sliced
2
Next, stir in the ginger-garlic paste and garam masala and stir for a minute. Add the chicken and cook for a further 10 minutes, stirring occasionally
- 3 tbsp of ginger-garlic paste
- 1 tbsp of garam masala
- 500g of chicken thigh, boned and diced
3
Place the tomatoes, chilli, tomato purée and salt in a blender and blitz to a sauce. Add the sauce to the chicken along with the sliced peppers and simmer for a further 20 minutes
- 6 vine tomatoes
- 1 chilli, deseeded
- 3 tbsp of tomato purée
- 1/2 tsp salt
- 1 red pepper, deseeded and sliced
4
Meanwhile, make the quick-pickled onions. Place the onion and coriander in a bowl and cover with the vinegar. Leave to pickle for 15 minutes, then drain
5
Once the chicken is cooked through and the sauce has reduced, serve with rice, naan and poppadoms. Sprinkle the quick-pickled onion on top and serve with extra on the side
First published in 2018
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