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Simple chicken curry
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A simple and creamy, tomato-based chicken curry that uses whole and ground Indian spices you can find easily in the supermarkets.
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Serves: 4
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Prep time: 10 mins
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Cooking time: 30 mins
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Total time: 40 mins
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
This curry is a medium spice level, but you can add less or more chilli powder to your taste.
- 500g chicken breast
- 1 1/2 medium onions, finely sliced
- 4 cloves of garlic, crushed
- 1 inch piece of fresh ginger, grated
- 1 ripe tomato, finely chopped
- Handful of fresh coriander, finely chopped
- Juice of 1/2 a lime
- 3tbsp whisked yogurt
- 3tbsp corn oil (or vegetable oil)
- 300ml boiling water
Whole spices:
- 2 whole cloves
- 1 cinnamon stick
- 2 green cardamon
- 1 star anise
Ground spices:
- 1 1/2tsp chilli powder
- 1/2tsp salt
- 2tsp coriander powder
- 1/2tsp turmeric
- 3/4tsp cumin
- Sprinkle of garam massala
Method
- Heat oil in a heavy-based pan, add the whole spices and brown lightly over a medium-high heat.
- Add the onions, garlic and ginger. Sprinkle in salt and reduce heat, cover and allow the onions to soften. This should take around 10 mins.
- Once the onions have softened add all of the ground spices and mix well.
- Reduce the heat and cook the spices out for 2 mins, add a splash of water if it catches.
- Add tomatoes, yogurt and chicken then mix well. Add water and cover. (You can add vegetables at this point, cook until soft).
- Simmer the curry for 10 mins.
- Squeeze in lime juice and adjust the seasoning then add the fresh coriander and serve.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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