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Quick Chicken Curry

A quick and simple chicken curry, for when you're trying to be good but NEED that curry fix.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch
Cuisine Indian
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 2 chicken breasts
  • 3 tablespoons curry powder I use hot
  • 1 large cooking onion
  • optional 1 bell pepper any colour
  • 1 tin of chopped tomatoes
  • 1 chicken stock cube
  • 1 tin of cold water measured using a used tomato tin
  • 1 tin chickpeas 400g
  • 5 cardamom pods
  • handful of sultanas
  • pinch of salt and pepper
  • 1 large clove of garlic
  • 4 tablespoons natural yoghurt

Instructions
 

  • Heat the olive oil in a saucepan or deep frying pan on a medium heat.
  • Dice the chicken into bitesize chunks and add to the pan with the curry powder.
  • Mix well so the chicken is coated in the curry powder and saute for 5 minutes stirring occasionally to evenly cook the chicken.
  • Slice the pepper (if using) and onion and add to the pan, cook for a further 5 minutes until the vegetables have started to soften.
  • Add the chopped tomatoes, refill the tin with cold tap water and add that too.
  • Sprinkle the chicken stock cube, cardamom pods and sultanas into the curry and stir.
  • Season with salt and pepper and crush the garlic clove into the curry, and mix well.
  • Simmer on a low-medium heat (the curry should be bubbling slowly) for 20 minutes to thicken. While you are waiting you can cook your rice.
  • Serve with rice and 1 tablespoon of natural yoghurt per serving.