Quick chicken curry
By: Alan Coxon
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Quick chicken curry
- Prep time:
- 25 mins
- Cook time:
- 15 mins
- Serves:
- 4
If you're after curry in a hurry, try this speedy, spicy chicken dish from Alan Coxon
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Ingredients
- 2 tbsp corn oil
- 2 Onions, cut into 6 wedges
- 3 cloves Garlic, shredded
- 1 tbsp hot curry powder
- 2 green chillies, finely chopped
- 1/2 tsp Paprika
- 2 tsp Cumin seeds
- 1 tsp ground Cinnamon
- 4 x 180g Chicken breast
- 2 Tomatoes, chopped
- 1 tbsp tomato purée
- 25 ml water
- 75ml coconut cream, tinned
- 1 lime, grated zest and juice
- coarse salt and freshly ground black pepper
Method
1. Heat the oil in a large pan over a moderate heat, add the onion and cook for 2 to 3 minutes.2. Add the garlic, curry powder, chilli, paprika, cumin seeds and cinnamon, and cook for a further 2 minutes, until fragrant, stirring continuously.
3. Season the chicken breasts with salt and pepper and add to the same pan. Stir well to ensure the chicken is well coated with the spices.
4. Add the tomatoes, tomato puree and water, and cook over a high heat for 3-4 minutes.
5. Pour over the coconut milk and simmer for a further 2 to 3 minutes.
6. Stir in the lemon zest and add enough lemon juice to sharpen. Serve with boiled rice.
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Latest Comment
Great curry! BUT! I think the water quantity should be 250ml? I cubed the chicken breast up and it states lime in the ingredients and lemon in the method, i did add lime but had to add some lemon juice to take the bitterness of the lime away. In the end it was fab....
this curry is guick and easy to do, and it taste great .