Easy Chicken Curry For £5 – British Indian

Step 1: Sauté Onions and Garlic

Add 4-5 tablespoons of cooking oil to a non-stick pan. Once hot, add the finely chopped red onions and the entire bulb of finely chopped garlic. Gently simmer for approximately 10 minutes until they are softened and slightly golden brown.

Step 2: Fry Curry Powder

Add 3 tablespoons of Rajah Mild Madras Curry Powder to the softened onions and garlic. Fry for 30-40 seconds, stirring constantly, until it forms a thick paste and releases its aroma. Add a splash of water if it starts to get too dry or burn.

Step 3: Sear Chicken

Add the chicken thighs to the pan and mix well with the spice paste, ensuring all pieces are coated. Sear the chicken until it's lightly browned on all sides.

Step 4: Add Tomatoes and Water

Pour in two tins of chopped tomatoes and stir to combine with the chicken and spices. Add approximately 200-300ml of water to provide enough cooking fluid for simmering.

Step 5: Simmer the Curry

Place the lid on the pan and simmer on a medium to low heat for 1 hour. Check and stir every 15-20 minutes to prevent sticking and ensure even cooking. The chicken should become very tender and easily fall off the bone.

Step 6: Season and Garnish

After 1 hour, remove the lid. Add 1 teaspoon of salt (or to taste) and a generous amount of black pepper to taste. Stir in most of the chopped coriander, reserving a small amount for garnish.

Step 7: Serve

Ladle the easy chicken curry into a serving bowl. Garnish with the remaining fresh coriander. Serve hot with rice or naan bread.

• For best flavor, cook the curry the day before you plan to eat it, as it always tastes better the day after.

• Use a non-stick pan to prevent ingredients from sticking and burning.

• Add a dollop of natural yogurt for extra creaminess.

• Include some naga pickle for a spicier kick.

• Serve with mango chutney for a sweet and tangy contrast.