Cooking a curry can be quicker than ordering a takeaway, with the BBC’s easy chicken curry recipe.
With just a handful of ingredients needed, this four servings of chicken curry can be whipped up in less than an hour.
This BBC recipe comes from Shelina Permallo, the winner of Masterchef back in 2012.
Describing the dish, Shelina said: “This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour.”
Within the recipe, Shelina has also shared her secret to getting the perfect rice.
Ingredients
For the curry
Six spring onions
Three garlic cloves
Two tablespoons vegetable oil
Half a 400g tin chopped tomatoes
Two tablespoons curry powder
One teaspoon ground ginger
400g boneless skinless chicken thighs, cut into 2.5cm pieces
100ml Greek-style natural yoghurt, plus extra to serve
Salt and pepper
To serve
200g long grain rice
Method
Start by thinly slicing the spring onions, and reserving a handful of the sliced green parts for garnish.
Peel and chop the garlic before heating the oil in a large saucepan over a medium heat and cooking the spring onions and garlic for a few minutes.
Next, add the tomatoes, curry powder and ground ginger and cook for three to four minutes. If the pan gets dry add a splash of water and make sure the spices don’t burn.
After, add the chicken and cook for five minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Once the chicken is beginning to brown, add 250ml of water and bring it to the boil. Reduce to a medium to low heat and cook for 10 to 15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, this is the time to prepare the rice. To do so, pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away.
Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to a boil then reduce the heat to a low simmer.
Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice.
Shelina claimed: “The secret to the rice is leaving it to steam with the lid on after you take it off the heat.”
For the final step, take the curry off of the heat, stir in the yoghurt and then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
