Quick Chicken Curry Recipe
by GBC Kitchen
4
45 minutes
Ingredients

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 red pepper, deseeded and sliced
  • 1/2 tsp salt

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
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
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