Quick Chicken Curry

Ingredients

• 500 g Chicken breast (Cut into bite-sized pieces)
• 2 tbsp Oil (For frying)
• 2 tbsp Onion paste (Or finely grated onion)
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 0.5 cup Tomato puree
• 2 tbsp Curry powder
• 0.5 tsp Turmeric powder
• 1 tsp Garam masala
• Salt (To taste)
• 400 ml Coconut milk (One standard can)
• 1 bunch Fresh coriander (Chopped; the only prep required)

Steps

1. 1

   Heat the oil in a large pan over medium-high heat.

2. 2

   Add the chicken pieces to the pan and sear until they begin to brown on the edges.

3. 3

   Stir in the onion paste, garlic paste, and ginger paste. Sauté for 1-2 minutes until fragrant.

4. 4

   Add the tomato puree, curry powder, turmeric, garam masala, and salt. Stir well to coat the chicken in the spices.

5. 5

   Pour in the coconut milk and stir to combine all ingredients into a smooth sauce.

6. 6

   Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.

7. 7

   While the curry simmers, chop the fresh coriander.

8. 8

   Stir the chopped coriander into the curry just before serving.

Notes

This recipe is designed for maximum efficiency by using pastes (onion, ginger, garlic) to eliminate chopping time. Serve with basmati rice or naan.

Nutrition per serving

• curry
• main
• chicken
• quick-dinner
• one-pan
• South Asian
• dairy-free