Curry night is always a favourite in the UK. There is nothing better than a Friday night curry night with your favourite curry from your favourite Indian takeaway. Whilst it’s great to treat yourself every once in a while, if you’re ordering in every time you fancy a curry you are going wrong. Try this quick – and I mean quick – chicken curry to wet your taste buds, whether you’re going all out or looking for something easy for a mid week meal.
I first made this when the world cup was on and it was a quick meal we could prepare before any important games started!
This recipe was inspired from a paleo recipe I was recommended but I have swapped out the coconut for olive oil and soya cream because I find this type of ingredient gives a creamer taste. To make it paleo just swap in coconut oil and coconut cream. This is not supposed to be a particularly spicy curry, the herbs and spices used give it a curry taste but if you like the heat just add in more paprika and experiment with the flavours! One thing I definitely wouldn’t miss out on is the use of fresh coriander. It really does make all the difference.
I have used chicken breast but there’s nothing wrong with branching out and trying chicken thighs or wings for an alternative take on this curry. Chicken is the main ingredient for this, but adding a variety of vegetables would make it more wholesome. Try aubergine, courgette or sweet potato and if you’re on a health kick why not replace the rice with cauliflower rice.
20 Minute Chicken Curry
- 2 tbspns olive oil
- 1 large onion diced,
- 1 to 2 Garlic cloves crushed (a teaspoon of garlic powder will be sufficient)
- 2 tsp garam masala
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp paprika
- A sprinkle of Cayenne Pepper
- 3 tpsp tomato paste
- 1 tsp salt
- 2 tbsp lemon juice
- One can of chopped tomatoes
- Fresh Coriander
- 1 Tbsp soya single cream or more depending on how creamy you want your curry
- Your choice of rice
- Heat the Oil in a large saucepan
- Add in the chicken
- Mix in the Chopped tomatoes
- Add in the Cream
- Mix in the fresh coriander
To begin, heat the olive oil on a medium heat in a large saucepan or wok and add in the spices. Whilst the pan is heating, chop the onion and crush the garlic. Add this to the pan and mix well with the spices. Saute this for a few minutes until the onions are starting to look soft.
2. Add in the Chicken
Once the onions are softened, chop the chicken breast into small chunks and add it to the pan. You want to brown the chicken first without it any of the ingredients sticking to the pan. Add in the tomato paste to help wet the pan to ensure this doesn’t happen. If you’re adding in any extra veg, now is the time to do so!
3. Mix in the Chopped Tomatoes
Now everything is cooking nicely, add in the tin of tomatoes and the lemon juice and stir well. Let the curry simmer away for about 15 minutes until the chicken is cooked. In the meantime, start cooking the rice, then everything will be ready at the same time.
4. Add in the Cream
Now is the time to add in the soya (or your choice of) cream. Turn the heat right down low and pour in the cream and stir well. I use soya cream because I can’t have dairy (it also lasts longer in the fridge) but normal single cream will do just fine.
5. Add in the fresh coriander and serve!
It’s important to leave the fresh coriander until last to keep it from wilting. Chop the leaves until you have about a handful and stir this into the curry just before you plate up. Save a few leaves for decoration and you’re finished! Serve with a couple of spoonfuls of your chosen rice and maybe a few poppadoms. If you’re feeling adventurous pair it with a great beer!
There you have it! A healthier and far more healthier alternative to your local takeaway! It’s a great recipe to use now the weather’s getting colder and warm comfort foods are needed. Stand alone or as part of an Indian feast this easy 20 minute curry recipe will please everyone! What did you think? Let me know in the comments below!