Easy Chicken Curry
This fail proof chicken curry is our South African version of a quick and easy curry that's reminiscent to a Durban curry which naturally is the best curry anytime. This is a much more milder shorter version that's for those curry craving days when you're too too exhausted to stand forever in a day by the stove. It's still satisfyingly delicious!
Ingredients
- 3 tbsps. butter
- 2 tbsps. oil
- 400 grams chicken breasts cubed
- 1 onion diced
- 3 garlic cloves chopped
- 1 tablespoon ginger peeled and grated
- 1 teaspoon salt
Curry Sauce
- 400 grams canned tomatoes
- 2 tbsps. tomato paste
- 1 tbsp. red curry powder See notes below
- ½ teaspoon ground cumin
- ¼ teaspoon coriander spice
- ½ teaspoon turmeric powder
- ¼ cardamom spice
- ½ teaspoon smoked paprika
- ⅛ teaspoon cinnamon
- ⅛ th teaspoon nutmeg
- ½ cup chicken stock or water
- 1 cup coconut cream
- chopped cilantro / flat parsley / chives any
Instructions
- Heat the butter and oil in a skillet or any non stick pan. Add the onion and sauté over medium high heat till shimmering and soft. Add the garlic and ginger cook for 1 to 2 minutes while stirring.
- Add the cubed chicken, curry powder, cumin, coriander, turmeric, cardamom, cinnamon, paprika and nutmeg. Add salt and stir making sure all the spices are combined into the chicken.
- Add the tomato paste, stir it in and leave it to cook into the spices and chicken for 2 minutes. Stir making sure it doesn't burn.
- Add the canned tomatoes and pour the stock or water into the empty can, give it a swirl and pour it into the chicken.
- Cook for 7 to 8 minutes on medium to high heat before adding coconut cream. Stir and continue cooking in for another minute or 2.
- Serve with fresh herbs - parsley, coriander or chives with soft naan bread.
Notes
Curry powder
The spices on the recipe card above are sufficient without the addition of curry powder, however, a little goes a long way and it gives this chicken curry another layer in depth of flavor and it also contributes to the robust color.
You can use your favorite curry blend red or yellow and depending on the heat levels decrease the quantity to ½ teaspoon.
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