Quick & Easy Chicken Curry
Who says you need to spend hours in the kitchen to make a curry that’s bursting with flavour? This Quick & Easy Chicken Curry is here to save the day—and your dinner plans. With just a handful of simple pantry ingredients and a few trusty spices, you’ll have a dish that tastes like it’s been simmering for hours.
Ingredients
CHICKEN
- 750g chicken thigh fillets, fat trimmed and cut into 2cm dice
- 2 teaspoons each garam masala and ground cumin
- 1 teaspoon each ground coriander, turmeric and salt
- ½ teaspoon ground black pepper
- 2 tablespoons neutral oil
SAUCE
- 1 tablespoon neutral oil
- 40g butter
- 1 large brown onion, finely diced
- 2 teaspoons each crushed garlic and grated ginger
- 1 ½ teaspoons each garam masala and ground cumin
- 1 teaspoon curry powder
- 400g bottle tomato passata
- 2 teaspoons caster sugar
- 400ml can coconut cream
- 2 tablespoons roughly chopped coriander leaves
Instructions
- Place chicken into a bowl along with the spices, salt and pepper and oil. Toss well to combine. Cover and chill until required. (This can be done up to 24hrs ahead of time but there is no need if your don't have the time)
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring often, for 5 minutes or until lightly golden in colour but not cooked through. Remove and set aside.
- Add the butter to the pan and allow to melt over a medium heat. Add the onion, garlic and ginger. Cook for 5 minutes or until softened . Add the garam masala, cumin and curry powder, cook, stirring for 1 minute.
- Add the tomato passata and sugar and bring to a simmer. Return chicken to the pan along with any juices and stir to combine. Add the coconut cream, and allow to simmer over low heat for 20 minutes or until sauce has thickened. Remove from heat and stir through coriander.
- Serve curry over basmati rice and garnish as desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specificed.