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Quick chicken curry
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Elevate casual entertaining with this quick and flavorful chicken curry recipe featuring fragrant curry leaves.
Ingredients:
  • 36.80 gm sunflower oil
  • 500g skinless chicken thigh fillets, cut into 3cm pieces
  • 1 onion, chopped
  • 2 long green chillies, seeds removed, finely chopped
  • 2 tsp finely grated fresh ginger
  • 2-84.00 gm mild curry paste (such as tikka masala)
  • 400g can chopped tomatoes
  • 400ml coconut milk
  • 41.60 gm crunchy peanut butter
  • 40.00 ml chopped coriander
  • Pappadums, to serve
  • 350g basmati rice
  • 20g unsalted butter
  • 18.40 gm sunflower oil
  • 8 green cardamom pods, lightly bruised
  • 1 cinnamon quill
  • 12 fresh curry leaves (see note)
Instructions:
  • Preheat your oven to 190°C.
  • 1. Heat sunflower oil in a casserole dish, then sauté chicken, onion, garlic, chilli, and ginger until chicken is lightly browned. Stir in curry paste for 1 minute. Season, then add tomato, coconut milk, and peanut butter. Bake covered for 45 minutes until chicken is cooked and sauce is thickened. Finally, mix in chopped coriander before serving.
  • Prepare the pilaf by rinsing the rice under cold water to remove starch, then drain. In a saucepan, melt butter with oil over medium-low heat. Sauté the onion for 5 minutes until soft. Stir in rice, spices, and curry leaves for 1-2 minutes until aromatic. Pour in 2 cups of cold water, 1 teaspoon of salt, then bring to a simmer over medium-high heat. Lower the heat, cover, and cook for 20 minutes. Let it rest off the heat for 5 minutes before serving.
  • Gently separate the rice grains with a fork before pairing with fragrant chicken curry and crispy pappadums.

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