Quick and Easy Indian Chicken Curry
(5)
45 minutes
A quick chicken curry from India that doesn't sacrifice on flavour. The aromas and flavours are a delight to the senses! Serve with fluffy basmati rice and warm naan.
manju
7 people made this
Ingredients
Serves: 4
- 3 tablespoons sunflower oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons grated fresh root ginger
- 3 tablespoons curry powder
- 2 teaspoons black or yellow mustard seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1 bay leaf
- salt, to taste
- 2 skinless chicken breast fillets, cut into bite-sized pieces
- 1 to 2 tablespoons tomato puree
- 180ml coconut milk
- 225g natural yoghurt
- 1/2 lemon, juiced
- 1/2 teaspoon chilli powder
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Heat olive oil in a frying pan over medium heat. Saute onion until lightly browned. Stir in garlic, ginger, curry powder, mustard seeds, turmeric, cinnamon, coriander, bay leaf and salt. Continue stirring for 2 minutes.
- Add chicken pieces, tomato puree and coconut milk. Bring to the boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf and stir in yoghurt, lemon juice and chilli powder. Gently simmer 5 more minutes, then serve.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (5)
0
This was very nice and a good texture, it was a little too spicy for me so next time I will add 2 tablespoons of curry powder instead of three. - 22 Oct 2017 (Review from Allrecipes UK & Ireland)