Quick chicken curry with coriander and quick-pickled red onion



  • 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


  1. 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. 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. 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
  4. 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
  5. 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

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