Quick chicken curry with coriander and quick-pickled red onion


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




Chicken curry

Coriander and red onion quick pickle

  • 2 red onions, finely sliced
  • 20g of coriander leaves, chopped
  • 200g of lightly seasoned pickling vinegar

To serve


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
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
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
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
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

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