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Curry in a Hurry: 30 minute fabulous curry, why get take away?

Curry in a Hurry: 30 minute fabulous curry, why get take away?

Although a proper Indian curry is slow cooked for hours to make the meat super tender and allow the flavours to develop, this version made with chicken gives you maximum flavour in under 30 minutes. 

Not only is this dish quick and easy to make, it works out great for the budget too, the whole dish costs under $15 and is enough for a large family, even if Dad wants a second serving. By adding a couple of extra spices early on in the cooking, you can produce an authentic, deeper flavour and serve a restaurant quality dinner in under 30 minutes. Serve this with some warmed up flat bread in place of naan to add to the experience.

Ingredients:

  • 3 Tbsps vegetable/canola/sunflower oil
  • 500gms chicken thigh (cut into ~3cm pieces)
  • Curry powder (2-3 tablespoons)
  • 1 400gm can crushed tomatoes or 300ml passata
  • 1 400ml can coconut cream
  • Vegetables (carrot, zucchini, capsicum, green beans – whatever you like) cut into 2cm chunks
  • Spices (any/or star anise, coriander seeds, fennel seeds, cardamom pods)
  • 1 brown onion, finely diced
  • 1 thumb sized knob of ginger finely diced (not grated! You lose the juice)
  • 1.5 cups of rice (uncooked measure)

Method:

  1. Place a large pot with 2 litres of water to boil
  2. Heat oil in another large pot or deep saucepan on medium, add onion and garlic and any spices you are using, let this cook slowly to release flavour (5 minutes)
  3. Add chicken and cook until you can’t see any pink (5 minutes)
  4. Add curry powder and allow to cook through (1-2 minutes, this brings the ground spices back to life)
  5. Add the tomatoes (can or passata) and cook for a couple of minutes
  6. Add the coconut cream and bring to a slow boil (3-5 minutes)
  7. By now the pot of water should be boiling so add your rice (will cook for ~12 minutes)
  8. Add the vegetables and simmer until the rice is ready

Optional: serve with a dollop of plain yoghurt or, if you like your curry spicier, some lime or mango pickles (which you can buy from most supermarkets)

 

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