Easy Chicken Curry

A mouthwatering Chicken Curry must be the most comforting bowl of food on earth. Or any other bowl of curry for that matter.  It is always a good day for curry.  Most of the summer afternoons on the South African Highveld, the most magnificent thunderstorms grace our presence, giving life to earth in a matter of minutes.  This is the time most of us crave something like pancakes or “melkkos”.  But for me rain is the perfect partner for a curry and this recipe is stress-free, quick and flavoursome.

It consists of a basic curry sauce, made with tinned tomatoes (don’t frown – it is amazing), coconut milk and spices and served with tender pieces of grilled chicken breast strips on brown basmati rice.  It can literally be whipped up in no time.  I found this the quickest no fuss curry recipe – EVER.

If you have your own curry spices at home, you are kind of doing it right. However if you don’t own a pestle and mortar (or spices) a classic store bought curry powder would do just fine.

Here is my Beef Curry recipe and some of my favourite spices to make a nice flavoursome curry.

Maybe it doesn’t sound like the conventional way of making curry.  But seriously, I don’t have time standing cooking up a curry for three hours. Only maybe if it is a Sunday, right? So there you go – Easy Chicken Curry in about 20 minutes. Dinner served!

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Easy Chicken Curry

It consists of a basic curry sauce, made with tinned tomatoes, coconut milk and spices and served with tender pieces of grilled chicken breast strips on brown basmati rice.

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Course

Main Dish

Prep Time

10 min

Cook Time

20 min

Servings

people MetricUS Imperial

Ingredients

• 15 ml olive oil
• 1 onion peeled and chopped
• 2 cloves garlic peeled and minced
• 1 teaspoon freshly grated ginger
• 3 bird eye chili chopped
• 2 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 tin chopped and peeled tomatoes
• 1 can coconut milk
• 1 potato peeled and chopped into cubes
• salt and black pepper to season
• 15 ml olive oil
• 4 chicken breast fillets cut into pieces
• chicken spice to season chicken
• rice to serve

Course Main Dish Prep Time 10 min Cook Time 20 min Servings people MetricUS Imperial Ingredients 15 ml olive oil 1 onion peeled and chopped 2 cloves garlic peeled and minced 1 teaspoon freshly grated ginger 3 bird eye chili chopped 2 teaspoon garam masala 1/2 teaspoon turmeric 1 tin chopped and peeled tomatoes 1 can coconut milk 1 potato peeled and chopped into cubes salt and black pepper to season 15 ml olive oil 4 chicken breast fillets cut into pieces chicken spice to season chicken rice to serve

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Instructions

1. First heat the olive oil in a medium sized saucepan and sauté the onion, garlic, ginger, chillies and powder (or spices) for a few minutes.
2. Add the tomatoes and stir. Transfer the sauce to a food processor and blend or pulse until smooth. Return to pot.
3. Add the coconut milk and potatoes cover and cook on medium to low heat until the potatoes are soft – should be about 15 minutes.
4. When the potatoes are soft you can crush two or three pieces in the pot to achieve your desired thickness for the sauce.
5. For the chicken: heat the next bit of oil in a wok or grill pan and brown the chicken strips until done – while spicing them up as they go in the pan. Add the chicken to the sauce, season and serve with your choice of starch and fresh herbs.

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