Easy chicken curry

Sometimes, only a ice-cold bottle of beer and a good curry will suffice. Providing you keep your store cupboard stocked with a few basic spices; cumin; turmeric; chilli powder; curry powder; coriander and so forth Рyou can throw together a tasty and flavoursome curry in no time at all. Experiment with different spices and quantities to get it to your liking. All you need now is a netflix subscription  and your weekend is sorted.


3tbsps olive oil

1 medium onion, diced

400g chicken breast, chopped into bite sized chunks

2 cloves garlic, diced

1 large green chilli, seeded and chopped

1/4 tsp salt

1/4 tsp turmeric

1/2tsp ground cumin

1/4tsp ground coriander

1tbsp tomato puree

1tbsp curry paste

Small handful red lentils

100ml single cream

300ml water


Heat olive oil in a large frying pan or wok and fry the diced onion for a couple of minutes. Add the chicken and continue cooking for 5-6 minutes until the chicken starts to brown. Add in the garlic, chopped chilli, curry paste, spices and salt and stir well. Add in the water and lentils. Cover and simmer on a low heat for 20 minutes or until the lentils are soft and are starting to break down into the sauce. Check on your water levels a couple of times throughout cooking and top up with a little water if you think the mixture is getting too dry. Just before serving stir in the cream. Serve over pilau rice with homemade flatbreads to mop up the sauce.

Serves 4

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