'Easy As' Chicken Curry adapted from the Steamy Kitchen blog.
500g (approx) chicken
1 tablespoon vegetable oil
1 large (or 2 small) onion, thinly sliced (I used red onion but white is fine as well)
3 cloves garlic, finely minced
1 can diced tomatoes (or same amount of ripe chopped fresh tomatoes)
2 teaspoons garam masala
1 teaspoon cayenne powder (or add more if you like it hot!)
1/2 teaspoon salt
freshly ground black pepper
1 can coconut milk
1-2 fresh chili peppers, diced (optional)
- Cut the chicken into 2-inch pieces.
- Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Sauté for 5-10 minutes. The longer you cook it here the more intense the flavour will be. Take care not to let it burn!
- Add the tomatoes to the sautéed onion, garlic and ginger and cook for another 5 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
- Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 5 minutes until nice and thick. This is the masala (spice base). Add in the water and stir well, cook for a further 5minutes until sauce has reduced slightly.
- Add in the chili pepper if using.
- Add in chicken and simmer for 20 minutes.
- Turn the heat to medium-high. Pour in the coconut milk and cook until desired consistency.
- Serve with rice or naan bread but it is equally as good on its own!
Naj's top tip - freeze your fresh ginger as it is easier to grate.