Sheepa’s Chicken Curry In A Hurry

After a lot of pestering from a colleague of mine (you know who you are!) I have finally found some time to post my quick ‘curry in a hurry’ recipe for you all.

I have made up this recipe myself, adapting it from my mums original chicken curry recipe. I found that once I moved to London, I didn’t have all the time in the world to cook chicken on the bone. Also, when cooking for one, which is hard enough for someone like me who is used to cooking for a huge family, I just couldn’t be bothered with the long method. On top of that, I found that most of my friends who wanted to try my curries couldn’t take the level of spice that my mum cooks with, so I had to tone it down a bit, but to the point where it still remains flavoursome. 

So here it is, Sheepa’s Chicken Curry In A Hurry in 5 simple steps. If all the prep is done beforehand, it will take less than 30mins to make – approx. 10 min prep time and 20 min cooking time. Enjoy!

Ingredients (feeds approx. 2-3 people):

2 Medium Onions, diced
3 tbsp Vegetable Oil
2 tsp Salt
2 heaped tsp Ginger & Garlic mix paste
2 heaped tsp Curry Powder
1/2 tsp Turmeric Powder
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
1/4 tsp Chilli Powder
2 Large Chicken Breast Fillets, cut in cubes
1 Mug of Water
Handful of chopped fresh Coriander to garnish

Method:

1. In a saucepan, heat the oil and add the diced onions and salt, then cook until it is soft and turns golden brown. Add the ginger/garlic paste and cook it out for 2-3 minutes on a medium heat.

2. Add the curry powder, turmeric, coriander, cumin and chilli powder and stir until well combined. Cook this out for 2-3 minutes. This should start to look like the picture below:

3. Add the cubed chicken breast pieces and stir to coat evenly on a high heat for 2 minutes, then bring it down to a low heat and let it cook for approximately 6 more minutes.

4. Add the mug of water (enough to nearly cover the chicken pieces fully), stir and cook on a high heat for a few minutes, then bring it down to a low heat for another 6 minutes.

5. Once fully combined and it looks like a sauce like consistency, add the chopped fresh coriander and stir it into the curry.

Serve with rice and enjoy! 

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