Chicken curry
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 boiled basmati rice, naan bread and any pickles or chutneys you have to hand.
Ingredients
- 1 tbsp olive oil
- ½ onion, diced
- 100g/3½oz boneless chicken thighs, diced
- 1 tsp curry powder
- pinch of chilli powder
- ½ tsp turmeric
- 70g/2½oz peas
Shopping List
Chicken curry
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry
Other