The Foolproof 30 Minute Chicken Curry Recipe

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Put the chicken and the marinade ingredients (garlic, ginger, garam masala, ground coriander, ground turmeric, salt and pepper) into a bowl and combine. Use right away or marinate for up to 48 hours.
2. In a large pan over medium heat, add the oil, garlic, chilli, garam masala, ground coriander, ground turmeric and chilli powder. Toast for 2 minutes until very fragrant.
3. Add the crushed tomatoes, sugar, kasoori methi and seasoning, and mix well. Bring to a boil, cover and cook for 10 minutes.
4. Add the marinated chicken and cook covered for a further 20 minutes, stirring occasionally. Check the seasoning and remove from the heat.
5. Meanwhile, put the rice, cold water and any optional aromatics into a saucepan. Bring to a boil, reduce to low, cover and cook for 12 minutes.
6. Leave the rice covered off the heat for 5 minutes, then remove the lid and fluff with a fork or spatula.
7. Serve the curry with the rice, garnished with chilli and coriander.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicGingerTomatoRiceYoghurtChicken thighGreek yoghurt