This version of chicken curry really is a cheat, but its quick and tasty and much healthier than a takeway. You can use any curry paste you prefer but our favourite brand is Pataks. This recipe uses rogan josh paste as it gives a medium heat, but if I feel like something spicier I just top with fresh green chillies. If you prefer a creamy curry, stir through cream or natural yogurt before you serve.
Ingredients
- 400g diced chicken breast
- 1 large onion or 2 small roughly diced
- 2 cloves of garlics peeled and chopped
- 3 heaped tablespoons of Pataks rogan josh paste
- 2 diced peppers (any colour)
- Handful of sliced mushrooms (100g)
- 2 tins chopped tomatoes
- 2 tablespoons spoons of tomato puree
- 1 chicken stock cube
- Handful of coriander
- Vegetable oil
Method
- Heat a tablespoon of vegetable oil in a wok and fry onions until softened.
- Season the chicken breast with salt and pepper, add to the pan with the garlic and mix everything together.
- Add the curry paste to the pan and ensure all the chicken is coated, then fry on a medium- high heat for a couple of minutes. It’s important to fry the paste at this stage or you’ll end up with raw spices which taste earthy and have a gritty texture.
- Add the peppers, mushrooms and the tins of tomatoes.
- Fill up the empty tomato tin to halfway with water and add to the pan along with the the tomato puree and stock cube.
- Give everything a good stir and leave to simmer for 30-45 mins.
When you are ready to serve, chop a handful of coriander and stir through. We ate this with white basmati rice and toasted naan bread.
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