Easy Chicken Curry
Easy Chicken Curry
Somedays you just need a little help!
This recipe uses a store bought curry paste to cut down on prep time but does not sacrifice on flavour. It is ready in under an hour, giving you more time to enjoy your evening.
Easy Chicken Curry
Ingredients:
1 kg chicken pieces (bone-in)
4 cloves garlic, crushed
1-inch piece of ginger, grated
1 tsp salt (plus extra for seasoning)
1 tsp ground turmeric
1 tsp ground cumin
3-4 tbsp oil
1 large onion (or 2 medium), thinly sliced
1 tsp cumin seeds
3 tbsp store-bought Madras curry paste
1 (400ml) can coconut milk
1 large potato (or 2 medium), chopped into bite-sized pieces
1/4 tsp Kashmiri chilli powder (adjust to taste)
1/4 tsp ground cumin (for extra flavour boost)
Salt, to taste
Method:
Marinate the Chicken:
In a large bowl, combine the chicken with 1 tsp salt, turmeric, ground cumin, garlic, and ginger. Mix well to coat the chicken evenly. Set aside to marinate while preparing the other ingredients.Cook the Onions:
Heat the oil in a large pan over medium heat. Add the sliced onions and sauté until golden brown, about 5-6 minutes. Stir in the cumin seeds and cook for an additional minute, until fragrant.Add Curry Paste and Chicken:
Stir in the Madras curry paste and fry for 1-2 minutes to release the spices’ aroma. Add the marinated chicken and stir well to coat it in the spice mixture. Cover the pan and cook for 5 minutes, stirring occasionally.Add Coconut Milk:
Add the coconut milk and stir until well combined. Then, add enough water to just cover the chicken. Allow it to simmer gently for about 10 minutes, letting the chicken cook through and the flavours blend together.Add Potatoes and Spices:
Add the chopped potatoes, Kashmiri chilli powder, and additional ground cumin. Season with salt to taste. Simmer for another 20 minutes, or until the potatoes are tender and the curry has thickened.Serve:
Serve the chicken curry hot with steamed rice. Enjoy!