The Foolproof 30 Minute Chicken Curry Recipe

MAKO Master Butchers Block 20

This chicken curry recipe can be quickly cooked in 30 minutes, and it’s not lacking in flavour. This curry is the perfect recipe for those looking for something easy to make for dinner, especially for a busy lifestyle. Please enjoy.

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Ingredients – 

Tomato Gravy – 

2 Tbsp (40ml) – Vegetable or Sunflower Oil 
3 – Garlic Cloves, Grated 
1 – Red or Green Chilli, Roughly Chopped (Optional) 
3 tsp (7.5g) – Garam Masala 
2 tsp (5) – Ground Coriander 
1 tsp (2.5g) – Ground Turmeric 
1/2 tsp (1.5g) – Ground Red Chilli Powder (Optional) 
800g (2 Cans) – Crushed Tomatoes 
1 tsp (5g) – Sugar (Optional)
180ml (3/4 Cups) – Chicken Stock or Water
1 Tbsp ( ) – Kasoori Methi (Optional) 
Seasoning To Taste 

Chicken & Marinade – 

800g (1.7lbs) – Chicken Thigh, Boneless & Skinless 
1 Cup (250g) – Natural Greek Yogurt 
2 – Garlic Cloves, Grated  
15g (0.5oz) – Ginger, Grated 
2 tsp (5g) – Garam Masala 
1 tsp (2.5g) – Ground Coriander 
1 tsp (2.5g) – Ground Turmeric 
Salt & Pepper 

Long grain Rice or Basmati – 

1 1/2 Cups – Basmati or Long Grain Rice 
2 3/4 Cups – Cold Water 
1 – Cinnamon Stick (Optional)
3 – Cardamom Pods (Optional)
3 – Dried Bay Leaves (Optional)

Method – 

1. Add all the chicken and marinade ingredients in a bowl and combine. Use right away or allow to marinate for up to 48 hours. 

2. In a large pan over medium heat, add in the oil, garlic, red or green chilli, garam masala, ground coriander, ground turmeric and chilli powder and toast for 2 minutes or until very fragrant. Add the crushed tomatoes, sugar, kasoori methi and seasoning to taste. Mix the gravy well and bring to a boil. Cover with a lid and cook for 10 minutes. 

3. Add in the marinated chicken and cook for a further 20 minutes covered, stirring occasionally. Check seasoning and remove from heat. 

4. In the meantime, place the rice, cold water and aromatics (optional) into a saucepan. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Remove the rice from the heat and leave covered for 5 minutes. Remove the lid and fluff with a fork or spatula. 

5. Serve the curry alongside the basmati rice. Garnish with chilli and coriander (cilantro) and serve with naan. Dig in. 

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