A quick and simple mild chicken curry that's bursting with flavour. If you’re feeling productive you can have it ready in just 30 minutes, but if you’re having a slow day (me on most days) then it’s closer to 40 min but either way it's perfect for a mid-week dinner and is freezer-friendly too, win!
Ingredients:
- 2 tbsp vegetable oil
- 3 chicken breasts, chopped into bite-size chunks
- 1 large onion, finely chopped
- 1 cauliflower, chopped
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 2 tbsp mild curry powder
- 1 tbsp garam masala
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 400g tin chopped tomatoes
- 1 cup chicken stock
- 400ml tin full-fat coconut milk
- Jasmine rice
- Fresh coriander
- Plain or Greek yoghurt
- Fried shallots
Instructions:
- Cook the chicken: heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until all the sides are sealed.
- Saute the aromatics: in the same pan, add the chopped onion, minced garlic and ginger, stir and saute for a few minutes.
- Build the flavour: add in the curry powder, ground coriander, cumin, paprika, cinnamon, salt, and black pepper. Cook for 2 minutes until fragrant.
- Make the sauce: add the tomato paste, chopped tomatoes, coconut milk and chicken stock. Stir to combine.
- Add veg: add the cauliflower florets into the pot, stir to mix, pop the lid on and reduce heat to a simmer. The longer you can leave the curry to simmer, the better but it can be ready to serve after 15 minutes or so.
- Serve: while the curry is simmering, steam some white rice. Service rice in a bowl, top with curry, plain yoghurt, coriander and fried shallots
Pro Tip: if you would like to thicken the curry, add 1 tbsp cornflour and 2 tbsp cold water in a small bowl and mix it together and pour into the curry pot.