How to Prepare Tasty Easy chicken curry

Easy chicken curry. Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Once ingredients are blended together, add chicken breasts.

Our dish comes together, from start to finish, in less time. The shortcut relies on rotisserie chicken and Greek yogurt. As the rice cooks, you'll slice or shred the cooked chicken, then sauté the onion and whip up a quick sauce with curry powder, yogurt, and cream. You can cook Easy chicken curry using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Easy chicken curry

1. Prepare 25 grams of fresh ginger.
2. It's 4 of garlic cloves.
3. Prepare 1 of onion.
4. Prepare 3 tbsp of tomato puree.
5. You need 300 grams of chicken, diced.
6. You need 1 small of handful of curry leaves.
7. It's tsp of cumin seeds.
8. It's tsp of mustard seeds.
9. Prepare 1 of a handful of fresh coriander.
10. You need 1 tbsp of turmeric.
11. You need 2 tbsp of garam masala.
12. You need 1 of red pepper.
13. Prepare 3 of fresh chillies.
14. You need 20 grams of butter.
15. Prepare 1 tbsp of double cream.
16. Prepare 1 of sunflower oil.

This is a very tasty curry which tastes as though it took lots of effort but is actually pretty low key. In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. Pat the chicken dry, sprinkle with salt and. This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour!

Easy chicken curry step by step

1. Halve the onion and the pepper, then add half of each to a food processor along with the garlic, ginger, one of the chillies, tomato puree and half of the garam masala and turmeric. Add a dash of oil and then blitz into a thick paste.
2. Melt the butter in a frying pan with a dash of oil and add the cumin and mustard seeds. Slice the remaining onion and pepper and fry for 5 minutes along with the diced chicken and half the curry leaves..
3. Stir in the paste and fry for a further five minutes, then add the boiling water, the remaining curry leaves, garam masala and half the coriander. Deseed and chop the remaining chillies, then add half to the curry. Bring to the boil, then turn the heat down and simmer for 20 minutes, until the curry has thickened. Season with salt, to taste.
4. Stir in the double cream and then turn off the heat. Garnish with the remaining coriander and chillies and serve with boiled rice or naan..

Sear first in a bit of oil then remove (no need to cook through). Follow recipe - fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking. Beautiful and bursting with flavor, it's perfect for a busy weeknight dinner! This past weekend went by way too fast and this week is shaping up to be crazy busy.