‘Easy’ chicken curry recipe that takes five minutes to prepare

There is nothing much more tasty than a flavoursome curry, and while these are available in supermarkets and restaurants all over the country, making one at home is far more rewarding.

A curry can be pretty decadent and complex dish to make, but BBC Good Food has shared a very simple chicken curry recipe all budding chefs can try making at home.

The food media platform describes the recipe as an “easy staple chicken curry” with just a “handful of ingredients”, meaning you won’t be traipsing round the supermarket for hours on end.

What’s more, the delicious dish takes just five minutes to prepare at 45 minutes to cook, so you won’t be holed up in the kitchen all day.

The recipe serves four people but quantities can be amended depending on party size.

READ MORE: ‘Foolproof’ sponge cake recipe takes 15 minutes to prep – ‘perfectly fluffy’

It can be made in just two steps so is a great one to involve young kids or grandkids involved.

While curries in restaurants often come with plenty hidden calories, with added creams, ghee, butter and salt, this homemade dinner contains just 354 calories per portion.

BBC Good Food fans went wild for the simple recipe. @ncsanddancer commented: “I’ve made this several times. Everyone loved it. Delicious, easy and foolproof if you follow the recipe. I tried it using coconut milk instead of yogurt. Took a little longer to reduce and thicken but to me it was even better.”

@squirrelnutkin10 added: “Wonderful recipe – I adjusted for one. I will definitely make this again! Thank you!”

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1. Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a big pinch of salt and fry for between eight and 10 minutes, or until the onion has turned golden brown and sticky. Add in the garlic and ginger and cook for a further minute.

2. Chop the chicken into chunky 3cm pieces, add these to the pan and fry for five minutes. Next, stir in the spice paste and tomatoes, adding 250ml water. Bring to the boil and then simmer, cooking on a gentle heat uncovered for between 25 and 30 minutes or until rich and slightly reduced. Pour in the yogurt and stir through, also adding coriander and ground almonds.

3. Season to taste. Serve with warm naan or fluffy basmati rice (or both!). Enjoy!

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