Quick & easy chicken curry
Spicy, flavoursome and really easy to make - this chicken curry can be made in five minutes with an Instant Pot or under 30 minutes on the hob. Serve with rice and you've got yourself a delicious homemade curry
Ingredients
- 1 onion chopped
- 1 red chilli chopped
- 2 cm piece of ginger
- 4 cloves garlic chopped
- 1 tablespoon vegetable oil
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 2 teaspoons hot chilli powder
- 4 chicken breasts cut into cubes
- 1 can of chopped tomatoes undrained
- 1 teaspoon salt
- 1 teaspoon white pepper
- Juice of half a lemon
- A handful of chopped coriander for serving
Instructions
- In a blender, blitz the onion, red chilli pepper, ginger, and garlic together until it becomes a paste.
- Set the Instant Pot to Sauté mode and heat the oil.
- Add the paste and fry for 4 to 5 minutes until it softens.
- Then add the turmeric, cumin, garam masala, coriander, and chilli powder. Sauté well for a few minutes so the spices release their flavour.
- Add the chicken and make sure each piece is coated in all the spices and paste. If anything is sticking to the bottom, add a splash of water to deglaze the bottom.
- Add the tomatoes and combine well.
- Stir in the salt and pepper.
- Place the lid on top of the Instant Pot, and set to Pressure Cook mode on high for 5 minutes. Once done, let the pressure release naturally for 5 minutes.
- Stir in the lemon juice.
- Sprinkle chopped coriander on top and serve immediately.
On the hob method
- Follow the above instructions, but instead of using the Instant Pot, fry the paste in a deep pan, and once you've combined the tomatoes, seasoning and lemon juice, simmer on a gentle heat for 20-25 minutes while the sauce thickens and chicken cooks.
Nutrition
Calories: 393kcal