Easy Chicken Curry Recipe | Hari Ghotra
3.7/5 rating (11 votes)

Easy Chicken Curry

Chicken masala

  • Heat Medium
  • Serves 4
  • Dietary Info DAIRY-FREE HEALTHY LOW-CALORIES LOW-FAT WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 30 mins
Easy Chicken Curry

A quick but really tasty chicken curry. Perfect for a midweek dinner.

Hari says

This quick chicken curry has the same simple flavours as my thari wala chicken but I have simplified some of the process to make it cook more quickly to make it the perfect midweek curry. 

Usually, I like to leave my onions to cook for a good 20-30 minutes but that can really be a challenge in the week. With this dish, I have blitzed the onions to help them cook down more quickly and I have used diced thigh fillets rather than meat on the bone. 

I have also added the garam masala during the cooking to ensure the spices penetrate into the masala and meat more quickly. 

I hope you enjoy it.

Top Tip: If you haven’t got the time to make this in the evening, you can slow cook it so it’s ready for when you get in.

  • Ingredients
  • Method
  • 2 tbsp oil
  • 400g chicken thigh fillets, trimmed and chopped
  • 2 large onions
  • 1 tsp salt
  • 3 cloves of garlic
  • 3cm fresh ginger
  • 1 or 2 green chillies
  • 200g plum tomato tin, pureed
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp garam masala powder
  • Large pinch of fresh coriander, chopped

Method

  1. Blend the onions in a food processor.
  2. Heat oil in a pan and sauté the onion paste. If it starts to stick, just add a little water and stir.
  3. Stir in the salt to help the onions cook.
  4. Put the ginger, garlic and chillies into a blender and blend to a paste (add a little water if required)
  5. After 10 minutes of cooking the onions they should have browned a little. Now stir in the the garlic, ginger and chilli paste.
  6. Once softened add the pureed tinned tomatoes and increase the heat until the tomatoes start to simmer.
  7. Reduce the heat and add the turmeric, chilli powder and garam masala. Cook together until the tomatoes and onions start to break down and the masala dries up and becomes paste-like.
  8. Add chicken pieces into the masala. Stir well and cook for a few minutes. Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for about 15-20 minutes, stirring intermittently.
  9. The chicken should be cooked through. To add a little more gravey pour in some hot water and stir before removing from the heat.
  10. Check the seasoning and adjust if you need to. Sprinkle in the coriander and stir.
  11. Serve with plain rice or roti.

Served with

Goes with any side dish, rice, naan, parantha, pilau...

Foodies100 Index of UK Food Blogs
Foodies100

Nutritional information

Typical values* per Serving
Calories100
Fat (g)5.8
of which saturates (g)1.7
Carbohydrates (g)2.8
of which sugars (g)2.1
Fibre (g)0.5
Protein (g)9.5
Salt (mg)0.59
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra