Today I’m going to show you how to make a basic quick and easy chicken curry, ready and on the table in less than 30 minutes.
We love a good curry in our house and today I’m going to show you how to make a simple curry that anyone can prepare and it’s on the table in super quick time.
We’re going to start by heating 2 tablespoons of vegetable oil in a large frying pan over medium to high heat.
Now if you’re serving this curry with rice now’s a good time to get that rice onto the boil. I’m serving this curry for four people so I’m using three chicken breasts that have been cut into bite-size pieces, if you want to serve it to more or fewer people this recipe also scales really well.
Now add the chicken to the pan. Cook for five minutes turning occasionally until sealed. Add a diced onion to the pan and cook for five minutes, stirring until the onion starts to soften and becomes translucent. Next in goes two teaspoons of minced ginger and two cloves of minced garlic.
Now we’re going to layer up the flavors of this curry with some spices, I’ve got two tablespoons of mild curry powder here but you can go hotter if you prefer, a tablespoon of ground coriander, half a tablespoon of ground cumin, a teaspoon of paprika, half a teaspoon of cinnamon, salt, and pepper. Add that to the pan stir together and cook for a further minute. Now add in two tablespoons of tomato puree, a 400 gram or 14 ounces tin of chopped tomatoes, 240 ml or a cup of chicken stock, and 400 gram or 14 ounces tin of full-fat coconut milk.
Bring that to a gentle bubble and then simmer gently, stirring occasionally for 10 minutes, until the chicken is cooked through. After 10 minutes of cooking check on the thickness of your curry and if you’d like it to be a little bit thicker you can stir in a cornflour slurry using one tablespoon of cornflour and two tablespoons of cold water mixed together.
This is optional you can leave it out if the thickness is to your liking. Once that chicken is cooked through we want to stir in about 60 grams or two packed cups of baby spinach and then turn off the heat. Serve the curry with boiled rice topped with fresh coriander or cilantro and chili flakes if you want that extra kick of heat. And that’s how you make a quick and easy chicken curry.
A family favorite, perfect for any night of the week. Really hope you enjoyed that recipe if you did please comment down below. So, we’ll receive feedback from you as well. Thanks!
Ingredients for the chicken curry recipe: 2 tbsp vegetable oil 3 chicken breasts – – (approx 500g/17.5 oz) chopped into bite-size chunks 1 large onion – (or 2 small) peeled and finely chopped 2 cloves garlic – minced 2 tsp minced ginger 2 tbsp mild curry powder- go hotter if you prefer 1 tbsp ground coriander ½ tbsp ground cumin 1 tsp paprika ½ tsp ground cinnamon 1/2 tsp salt ½ tsp black pepper 2 tbsp tomato puree/paste 14 oz (400g) tin finely chopped tomatoes 1 cup (240ml) chicken stock 14 oz (400ml) tin full-fat coconut milk 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry – *optional* 2 packed cups (60g) baby spinach.