Quick Chicken Curry
This quick chicken curry delivers bold, warming flavor in under 30 minutes. Tender chicken thighs simmer in a spiced tomato-yogurt sauce, then finish with cream, fenugreek, and fresh coriander for a rich, satisfying dinner.
Servings4 Portions
Prep Time8 Mins
Cook Time22 Mins
Difficulty
Easy
Ingredients
4
- boneless and skinless chicken thighs, cut into 2.5 cm pieces6
- green chilies2
- garlic, finely grated4 cloves
- coriander leaves, to serve1 small handful
- rapeseed or sunflower oil2 tbsp
- natural yogurt150 g
- passata350 g
- garam masala1 tsp
- ground coriander1 tsp
- ground turmeric0.5 tsp
- chilli powder0.5 tsp
- honey0.5 tsp
- dried fenugreek leaves1 tbsp
- double cream2 tbsp
- cooked rice, to serve4 servings
Step-by-Step Instructions
01
Heat the oil in a large saucepan with a lid over medium-high heat. Add the grated garlic and the finely chopped green chilli, and cook for 30 seconds until fragrant. Pour in the passata, cover, and simmer over medium heat for 8 minutes to mellow the acidity.
02
While the sauce cooks, combine the yogurt, garam masala, ground coriander, turmeric, chilli powder, and 1/2 tsp salt in a bowl. Add the chicken pieces and toss until evenly coated. If time allows, let the chicken marinate for up to 24 hours in the refrigerator for deeper flavor.
03
Stir 100 ml boiling water into the passata sauce. Add any excess yogurt marinade from the bowl, then add the chicken. Cover and cook over medium heat for 10 to 12 minutes, stirring once or twice, until the chicken is cooked through and the sauce is thickened.
04
Stir in the honey and dried fenugreek leaves. Taste and adjust the seasoning if needed. Spoon the curry into bowls, drizzle with the cream, and finish with coriander leaves and sliced green chilli, if using. Serve hot with cooked rice.
