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Quick chicken curry with coriander and quick-pickled red onion

Quick chicken curry with coriander and red onion pickle

PT45M

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Ingredients

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Method

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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
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
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
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
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Quick chicken curry with coriander and quick-pickled red onion

 
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