Easy Chicken Curry
This week’s recipe is the easiest, quickest authentic Indian chicken curry ever. Plus, it’s very, very healthy: doesn’t get much better than that, right?
It’s based on a recipe for Hot Chicken Curry from The New Indian Cooking Course cookbook by Manisha Kanani and Shehzad Husain. I love curries, but often they’re drowning in coconut milk or cream, and not exactly healthy fare if you have them often. What I love about this book is that all the recipes are healthy (subbing yoghurt for coconut milk or cream) but also extremely flavorful. There’s a heap of vegetarian dishes, too. I’ve used this book a lot over the years, but it’s really coming into its own now that the kids appreciate spicier food — not to mention that DD loves curries, but doesn’t like coconut milk.
Don’t be put off by the “hot” in the original recipe name: I leave out the green chillis altogether for a milder curry with just a bit of zing.
One other thing: the ingredients list may look daunting but except for the fenugreek seeds and onion seeds, these are all ingredients that are easily found at a supermarket. I’d recommend you head to an Asian grocer (or check out an online stockist) for the fenugreek and onion seeds. Once you’ve got the ingredients out on the counter, you can throw this curry together in super-quick time!
29/10/12 Addendum: Made this last night — see photo. If you’re not into hot curries, I’d recommend you go easy on the chilli powder — maybe cut it back to 3/4 teaspoon — and definitely leave out the green chillis altogether the first time you make this. To my mind it’s best to aim for a milder version and then ramp it up next time if you want more heat :)
2 tablespoons oil
1/4 teaspoon fenugreek seeds (can substitute ground fenugreek–just add it with the ground coriander etc. instead)
1/4 teaspoon onion seeds
2 medium onions, chopped
1/2 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon salt
400g/14oz can tomatoes
2 tablespoons lemon juice
350g/ 12oz chicken, skinned and cubed (Note: I use chicken breasts but thighs will do just as well. I also increase the chicken to around 500g/ 17.5oz)
2 tablespoons chopped fresh coriander (Note: if I don’t have fresh or minced coriander, I leave this out.)
3 green chillis, chopped (Note: I leave these out as the kids don’t like super-hot curries.)
1/2 red pepper, seeded and cut into chunks (Note: if I don’t have fresh or preserved red capsicum/pepper, I leave this out.)
1/2 green pepper, seeded and cut into chunks (Note: if I don’t have fresh green capsicum/pepper, I leave this out.)
Fresh coriander to garnish (optional)
- In a heavy-base saucepan, heat oil and fry fenugreek and onion seeds until they turn a shade darker.
- Add the chopped onions, garlic and ginger. Fry for around 5 minutes until onions are golden. Reduce heat to low.
- Meanwhile, in a bowl, mix together ground coriander, chilli powder, salt, canned tomatoes and lemon juice.
- Pour this mixture into the saucepan and turn heat to medium. Stir-fry for around 3 minutes.
- Add chicken cubes and stir-fry for around 5-7 minutes.
- Add the chopped fresh coriander, green chillis, and red and green pepper chunks (if using).
- Lower heat, cover the saucepan, and allow to simmer for around 10 minutes until chicken is cooked through.
- Serve garnish with fresh coriander, and warm chappatis or plain rice.
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