Description
The perfect quick and easy chicken curry recipe made with chicken pieces, curry powders, seasoning and a delicious curry sauce! This recipe is great for busy weeknights because it takes around 30 minutes to make so if it's your first time making curry, this is for you.
Ingredients
- 3 tablespoons olive oil, or vegetable oil
- 2-3 chicken breasts, about 400g, cubed (bite-size pieces)
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 piece of ginger, grated, 1-2 teaspoons
- 1 teaspoon salt
- 1/4 teaspoon of black pepper
Curry Sauce
- 400g canned tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons mild curry powder
- 1/2 teaspoon ground cumin
- 1 teaspoon coriander spice
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1 cup water
- 1 cup coconut cream or 1 whole can 400ml if adding chickpeas and frozen peas.
- chopped cilantro / flat parsley or chives
Instructions
- To start, mix the curry powder with the spices in a small bowl. Set aside.
- Cook the onion in oil and sauté over medium high heat till golden, about 4-5 minutes. Add the garlic and ginger, stir them in and add butter to melt in with the onion, garlic & ginger.
- Add half the curry and spice mix, stir them into the onions and add the cubed chicken pieces. Coat them in the aromatic spice mix. Add the tomato paste and mix (a couple seconds) then add the chopped tomato, half the coconut milk and another half of the curry powder and spice mix. Combine and increase the heat a little to bring the sauce to a decent simmer.
- Add the water and leave it to simmer for about 10 minutes. Remove the chicken pieces and set them aside on a plate. Now add the wine, chickpeas, frozen peas, remaining curry/spice mix and the remaining coconut milk. Stir it all together.
- Make a slurry by combining 1 tablespoon of Maizena (or flour) with 2 tablespoons of water, mix and pour it into the curry as it simmers. It will help the sauce thicken.
- Simmer for 5-6 minutes until the sauce has thickened. Return the chicken, stir it through the curry sauce for a minute or so and then remove from the heat.
- Let it sit for a 2-3 minutes in the pan while you prepare the garnish. Serve and enjoy.
Notes
Chicken: If you are not adding frozen peas and chickpeas then use 1 cup of coconut milk and 1 cup of water. The chicken will be cooked at step No. 4.
Wine: The wine is optional and can still be added with or without the veggies or omitted. Note that the taste may be more prevalent with less coconut milk.
How to Add Heat to a Mild Curry?
Add a little cayenne pepper, fresh chill and jalapeño
How to add flavor to a mild curry without necessarily making it hot?
Condiments- Worcestershire sauce, HP sauce, soy sauce.
Veggies - red bell pepper, zucchini or carrots.
Nuts/Seeds - Toasted coconut flakes, pumpkin seeds or sunflower seeds. Peanuts are also good with curry.
Jam & dried fruit - apricot jam or chopped dried fruit, raisins and dried cranberries.
These are all suggestions so it’s best to remove a little curry into a small bowl and “test” what you want to add before adding it the whole pot!
It’s also a good idea to do this to leftovers so you know what works and how what doesn’t for next time you make it.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Stove-top
- Cuisine: Indian
Nutrition
- Serving Size: 2-4