This is a quick and easy curry recipe that can be whipped up in no time. It’s perfect for those nights when you don’t want to spend hours cooking, but still, want a tasty meal. And the best part? You probably have all of these ingredients already! We love a marinade in The French Rooms, Bushmills and have often used Indian-inspired infusions on our daily specials board.
Is there anything more comforting than homemade curry, the temperature has dropped slightly so we can justify injecting some heat into our diets. It is little wonder it tops the poll of favourite foods but recipes can go from super easy to stressfully complex.
A typical curry recipe can start with either a pre-made shop-bought sauce mix or but it is so easy to make your own from scratch. I tend to use the convenience of ready-made sauces but if you want to be more creative, then feel free! I love cauliflower rice, which makes it a healthy dish or serve it with boiled rice, naan bread, chutney, and raita (a cooling yogurt-based dip). The trimmings can be equally important!
I’m going to share with you an extremely easy curry recipe which takes no time at all – perfect for those who are working from home during the Covid19 pandemic as you can make the marinade in the morning and chill in the fridge which you are Zooming!
- 4 boneless, skinless chicken breasts, cubed
- 3cm piece fresh root ginger, peeled and grated
- 2 garlic clove, chopped
- 1 tsp chilli powder
- 1 tsp ground tumeric
- 1 onion, chopped
- 1 red chilli, chopped
- 1 tin chopped tomatoes
- 200ml carton double cream
- juice of ½ lemon
- Broighter Gold chilli oil
Put the chicken, ginger, garlic, chilli powder, coriander, and 1 tbsp of Broighter Gold chilli oil in a bowl. Stir well to ensure chicken is evenly covered. Heat a large shallow pan. Tip in the chicken mixture and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread or both!
This is a mild curry recipe but you can spice it up to your taste. Good Housekeeping recently published an article titles ‘ 20 plus ultimate chicken curry recipes’. My Top recipe book recommendation is ‘A taste of India’ which brings you a selection of recipes from all over India, regions are diverse and have their own distinctive flavours.