Quick Curry

Every time I make this, I ponder the fact that those premade curry sauces in glass jars are so popular, yet take nearly the same amount of effort as this curry and don’t taste half as good. You can feel as smug as me once you've made this! 

It’s adapted from a Pioneer Woman recipe: Trinidadian Chicken Curry, and when I made it for the first time it was a revelation. It just uses curry powder instead of a complex array of spices, which makes it simple, quick, and tasty. It’s really hard to mess this up, promise.

serves 2

Ingredients

• 2 small onions roughly chopped
• 1 pepper roughly chopped
• 1 chilli, deseeded
• 2 garlic cloves
• 2-3 chicken breasts, chopped into bitesize chunks
• 2tsbp lemon juice
• 1/2 tsp coriander leaves
• 1tsbp curry powder
• 2tsp turmeric
• 1tsp oil
• 150ml tomato passata
• salt and pepper to taste

Method

Finely chop half of one of the onions and set aside.

Roughly chop the rest of the onions, pepper, chilli and garlic and place in a food processor. 

Pulse until finely chopped, and stop before it gets mushy.

Chop the chicken and place it in a bowl, add the chopped veggies, coriander and lemon juice and stir. Let marinade for between 30 minutes to 4 hours.

In a small separate bowl, place the curry powder and turmeric, and add 100ml of water. Stir to combine.

In a pan, heat some oil and add in the spices/water mixture. Cook for approximately 3 minutes until thickened slightly. Then add in the finely chopped onion that was set aside from before, and fry for 5 minutes, stirring regularly until the onion is soft and translucent. This is an important step, as a lot of the flavour comes from the cooked onion.

Now add in the chicken/diced vegetable mix and stir well, colouring the chicken. Add in the tomato passata, bring to a simmer and let cook for 20 minutes, stirring frequently and covering with a lid in between. You can add a touch more water if needed, but this curry isn’t particularly saucy (oo-er!).

Serve with rice and awesome Indian breads.

Steamy!