Quick chicken curry with coriander and quick-pickled red onion

Name: Quick chicken curry with coriander and quick-pickled red onion
Total time: 45 min
Ingredients: 2 tbsp of ghee, or vegetable oil; 1 tbsp of mustard seeds; 1 large onion, sliced; 3 tbsp of ginger-garlic paste; 1 tbsp of garam masala; 500g of chicken thigh, boned and diced; 6 vine tomatoes; 1 chilli, deseeded; 3 tbsp of tomato purée; 1 red pepper, deseeded and sliced; 1/2 tsp salt; 2 red onions, finely sliced; 20g of coriander leaves, chopped; 200g of lightly seasoned pickling vinegar; basmati rice, cooked; naan bread; poppadoms

by GBC Kitchen

Item 1 of 1

Main
easy
4
45 minutes

★ ★ ★ ★ ★

5.00

This quick chicken curry recipe boasts the flavours of more elaborate Indian dishes, but can be made in a fraction of the time. A speedy quick-pickled red onion adds extra zing to the dish.

First published in 2018

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Ingredients

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Chicken curry

2 tbsp of ghee, or vegetable oil
1 tbsp of mustard seeds
1 large onion, sliced
3 tbsp of ginger-garlic paste
1 tbsp of garam masala
500g of chicken thigh, boned and diced
6 vine tomatoes
1 chilli, deseeded
3 tbsp of tomato purée
1 red pepper, deseeded and sliced
1/2 tsp salt

Coriander and red onion quick pickle

2 red onions, finely sliced
20g of coriander leaves, chopped
200g of lightly seasoned pickling vinegar

To serve

basmati rice, cooked
naan bread
poppadoms

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Method

Heat the ghee in a large pan and add the mustard seeds. Cook on a medium heat until the seeds start to pop. Add the onion and turn the heat down. Cook for 8 minutes or until the onions are very soft

2 tbsp of ghee, or vegetable oil
1 tbsp of mustard seeds
1 large onion, sliced

Next, stir in the ginger-garlic paste and garam masala and stir for a minute. Add the chicken and cook for a further 10 minutes, stirring occasionally

3 tbsp of ginger-garlic paste
1 tbsp of garam masala
500g of chicken thigh, boned and diced

Place the tomatoes, chilli, tomato purée and salt in a blender and blitz to a sauce. Add the sauce to the chicken along with the sliced peppers and simmer for a further 20 minutes

6 vine tomatoes
1 chilli, deseeded
3 tbsp of tomato purée
1/2 tsp salt

Meanwhile, make the quick-pickled onions. Place the onion and coriander in a bowl and cover with the vinegar. Leave to pickle for 15 minutes, then drain

Once the chicken is cooked through and the sauce has reduced, serve with rice, naan and poppadoms. Sprinkle the quick-pickled onion on top and serve with extra on the side

First published in 2018

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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