We all need a good chicken curry in a hurry!
This is the very first recipe I ever created and one that began my cooking journey.
It’s quick and tasty with a few veggies flung in for good measure.
I haven’t had a child (or adult) refuse it yet.
It’s so handy to just put the ingredients on your shopping list every week as it’s the best recipe to have up your sleeve when you need it.
You can add a few time-saving tips like using frozen onion, chopped fresh mixed pepper, diced chicken breast and ready to use garlic. This will get the cooking time down to around 20 minutes!
Or you can just do the traditional 40-minute method below.
Chicken Curry In a hurry
- 1 drizzle of rapeseed oil
- 4 chicken breasts
- 2 garlic cloves crushed
- 1 medium white onion
- 1 red pepper
- 1 green pepper
- 2 celery stalks optional
- 1 tbsp plain flour heaped
- 1 tsp ground ginger heaped
- 2 tbsp mild curry powder
- 1 chicken stock pot dissolved in a pint of hot water
- Grate or chop your onion, crush the garlic, slice the red pepper and chop the celery.
- Dice your chicken breasts and leave them to one side.
- Over medium heat in a medium saucepan, drizzle a little rapeseed oil.
- Add the onion, garlic and let sizzle for a minute.
- Toss in the diced chicken and cook for 10 minutes.
- Then add the peppers and celery.
- Sprinkle over a heaped tablespoon of flour and stir.
- Slowly add your pint of hot stock little by little, stirring until the mixture looks thick with no lumps.
- Now for the spice! Stir in the mild curry powder, turmeric and ginger.
- Turn the heat right down, cover and simmer for 15 minutes.
- Serve with some rice or stir-fried veg to up the veggie intake!
- This curry is quite mild so if you like yours a bit hotter, serve the kids first then add in some extra curry powder, tasting as you go.