Chicken Curry in a Hurry
Directions
- 1Add the oil to a large pan over medium-high heat.
- 2Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper and add to the oil.
- 3Spread out the chicken and leave until golden on one side, then flip and fry until golden all around and just about cooked through the center.
- 4Remove the chicken and place it in a bowl to one side.
- 5Turn the heat down to medium and add the onion to the leftover fat.
- 6Fry the onion for a couple of minutes until it begins to soften and lightly color.
- 7Add in the ginger and garlic and fry for 1-2 minutes longer.
- 8Add all of the spices (Hot Curry Powder, Turmeric, Ground Coriander, Cumin, Paprika) and toast for 1 minute.
- 9Add tomato puree and fry for 1-2 minutes.
- 10Pour in the chopped tomatoes.
- 11Swill out the can with water (just under half the can) and add it to the pan.
- 12Add coconut milk and the cooked chicken (with all the resting juices).
- 13Add fresh coriander/cilantro, the Oxo cube, and a good pinch of salt and pepper.
- 14Give it a good stir.
- 15Leave it on a medium simmer for 15 minutes, or until the curry starts to thicken.
- 16Check for seasoning and adjust with salt and pepper.
- 17Serve with flatbread, rice, and extra coriander/cilantro.
Ingredients
- 2 tbsp Vegetable Oil
- 1.3 lb/600g Boneless Skinless Chicken Thigh
- 2 small Onions
- 2 tsp minced Garlic
- 2 tsp Ginger
- 2 tbsp Hot Curry Powder
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 1 tsp Cumin
- 1 tsp Paprika
- 3 tbsp Tomato Puree
- 1 can (14oz/400g) Full Fat Coconut Milk
- 1 can (14oz/400g) Chopped Tomatoes
- 1 Chicken OXO/Bouillon Cube
- 1 handful (2-3 tbsp finely diced) Fresh Coriander
- to taste Salt
- to taste Black Pepper
Equipment
large pantongswooden spoon
Tips
- Building a golden crust on the chicken is important to develop flavor.
- If you have time, keep it on a low simmer for 30 minutes to develop the flavors a little more.
- Make sure the curry is well seasoned to bring out the best in the sauce.
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