Quick chicken curry
Prep time less than 30 mins
Cook time less than 30 mins
It sounds too good to be true, but chicken curry can be this simple to make! And much better for you than takeaway.
Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through.
Remove from the heat and serve with brown basmati rice and any pickles or chutneys you have to hand.
- 1 tbsp olive oil
- 1 onion, chopped
- 200g/7oz boneless chicken thighs, diced
- 2 tsp medium curry powder
- pinch of chilli powder
- 1 tsp turmeric
- 150g/7oz frozen peas, defrosted under the tap
- 140g/14oz brown basmati rice, cooked according to packet instructions
- mango chutney, to serve
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