Quick chicken curry
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
It sounds too good to be true, but chicken curry can be this simple to make! And much better for you than takeaway.
Method
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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.
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Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
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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.
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Remove from the heat and serve with brown basmati rice and any pickles or chutneys you have to hand.
Ingredients
- 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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