Quick, Easy and Delicious Chicken Curry
This is one of those “curry days”. It’s cold and windy outside, the kind of weather you crave a plate of spicy, creamy curry. Make this curry today. It’s one of my favourite, wintery, week night dinners.
Ingredients
- 50 grams unsalted butter
- 2 Tbs olive oil
- 1 large onion thinly sliced
- 4 garlic cloves crushed
- 1 ½ Tbs fresh ginger peeled and finely chopped
- 1 red chili deseeded and chopped
- 1 kg chicken meat cut in about 2 cm cubes (I used thighs without the skin and bones but you could use chicken breast or a combination of the two)
- 1 Tbs ground cumin
- 1 Tbs ground coriander
- 1 Tbs garam masala
- 1 tsp turmeric
- ½ tsp pepper
- ½ tsp chili powder
- Salt
- 1 Tbs tomato paste
- 400 ml canned coconut milk
- ¾ cup ground almonds no need to be blanched
- Juice of half a lemon
- Extra chilies and fresh coriander leaves to garnish
Instructions
- In a large pan melt the butter with the olive oil over medium-high heat. Add the onion, garlic and ginger with a pinch of salt. Cook stirring occasionally for a few minutes until onion in soft and beginning to colour. Add the chili and cook for another minute.
- Turn the heat to high and add the chicken pieces together with the cumin, coriander, garam masala, turmeric and chili powder. Season with salt and cook stirring occasionally for 3-4 minutes until chicken is almost cooked. Add tomato paste, give it a stir and pour in coconut milk. Let the curry cook for another 5 minutes, stirring occasionally until chicken is cooked through.
- Stir through the ground almonds. Cook for one minute and turn off the heat. Squeeze half a lemon over the curry and stir. Garnish with extra chopped red chili if you like and fresh coriander leaves. Serve with rice.
Notes
For a vegetarian version replace chicken with sweet potato.