Easy Chicken Curry
Deliciously easy curry full of flavour made using curry powder!
Yield: [2 servings]
Prep time: [15 mins]
Total time: [45 mins]
Chicken breast | 400g - diced
Red onion | 1 large - chopped
Garlic and ginger paste | 2 tbsp.
Tomatoes | 2 large - chopped
Curry powder | 2 tbsp.
Chilli powder | ¼ tsp (optional)
Chicken stock | 150 ml
Fresh coriander | handful - chopped
Place the diced chicken breast in a medium bowl and season lightly with salt and pepper.
In a large pan, heat cooking oil over a medium-high heat until hot. Add the chopped red onions and season well with salt. Cook the onions for roughly about 10 minutes or until golden brown in colour, stirring frequently.
Add the garlic and ginger paste to the onions and cook for a further 2 - 3 minutes. Add the chopped tomatoes to the sautéed mixture and cook until the tomatoes reduce and the juices evaporate. Stir in the curry powder and the chilli powder then reduce the heat to a medium - low.
Add in the diced chicken and stir, then cover the pan with a tight lid. Cook for roughly about 5 minutes, stiring frequently to allow the chicken to coat in the sauce and seal in all the juices. After about 5 minutes, remove the lid and stir in the chicken stock. Add in some chopped coriander and simmer for roughly 8 - 10 minutes without the lid or until the chicken is tender and the curry lightly thickened – you may add more stock or water if needed.
Serve your delicious curry with fluffy basmati rice and garnish with freshly chopped coriander.
Tip!: Whilst the curry is simmering, add cream, coconut milk or yoghurt for a rich creamy curry.