Chicken Curry

Chicken Curry

Course:
Main

Serves:
4

Prep time:
15 mins

Cook time:
40 mins

Course:
Main

Serves:
4

Prep time:
15 mins

Cook time:
40 mins

A simple chicken curry that’s good for all the family, and quick and easy to prepare. I’ve used chicken thigh, but lamb or beef could also work happily here, you’d just need to let it cook a little longer until the meat was tender. You can add chilli for a hotter version and a little knob of butter at the end will give you a rounder flavour or without it’ll be a little sharper, both equally delicious.

Ingredients

  • 2 tablespoons oil

  • 700gm chicken thigh, cut into three cm chunks

  • 1 small onion, peeled and sliced

  • 3 cloves garlic, peeled and chopped

  • Thumb sized piece of ginger, peeled and grated

  • 1 heaped tablespoon of curry spice blend

  • 2 teaspoons of chilli flakes (optional)

  • 1 tin tomatoes, crushed or broken up

  • Half tomato tin of water

  • 1 tablespoon of butter (optional)

Method

  • Heat the oil in a large pan over a medium high heat and add the onions.

  • Cook the onions for a few minutes, they will soften and start to colour slightly around the edges.

  • Add the garlic and ginger, stir through and fry for a minute or so.

  • Sprinkle in the curry blend and chilli if using and stir through.

  • In with the chicken, mixing well so that its very well coated with onions and spices, fry for a couple of minutes or until you can see that it’s all sealed.

  • Pour in the tomatoes and water, stir through, add a pinch of salt and a good grind of pepper.

  • Once it’s come to a s bubble, turn it down to a simmer and allow to cook for fifteen to twenty minutes.

  • The chicken will now be tender and the sauce reduced slightly and a little thicker.

  • Stir in the butter if using until melted and combined with the sauce and serve with rice.

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