Quick Chicken Curry

Serves: 4

While searching for a quick and simple curry, I came across a recipe that would become my “go to”. It’s quick, its simple and its super delicious. This goes great with our creamy Coconut Rice, naan or our fantastic Roti Canai bread.

 

Ingredients:

• 2tbs sunflower oil
• 2 large chicken breasts, diced
• 1 onion finely chopped
• 2 cloves of garlic minced
• 1 or 2 green chillies de-seeded (or not…if you’re brave!) and finely chopped
• 2tsp grated ginger
• 2 or 3 spoons of curry paste – we use Tikka curry paste
• 1 400g can of chopped tomatoes
• 1 400ml can of coconut milk**
• 2tbs of peanut butter
• Optional coriander to garnish.
• Also optional, yogurt to dollop on top.

Method:

1. Dice chicken into 3cm chunks. Pop the chunks into a ziplock bag and add the curry paste. mix together and marinate while you prep the other ingredients.
2. Heat oil in a nice, big pan.
3. Once the oil is hot, add the marinated chicken, onion, garlic and chillies. cook until chicken is browned and the onions softened. About 5 minutes or so should do.
4. Add in the can of tomatoes, coconut milk, and the peanut butter, at this point reduce the heat to a simmer, place the lid on your pan and allow to cook for around 1 hour, stirring occasionally.
5. After about an hour, have a taste and add salt if necessary.
6. Optional: Stir through the coriander.
7. Serve with fluffy rice or, even better, Roti bread. Recipe for the Roti can be found here.

Tip:

**If you’re not a fan of coconut in your curry, leave it out, once the curry has simmered for about an hour, just before serving, stir in some cooking cream to taste.