Quick chicken curry (#74)

I won’t make a huge song and dance about this one, but it is actually a great one to have in your repertoire as a way of turning some curry paste into a curry with more flavour than those pre-created supermarket pastes tend to achieve on their own.

This is a thank you to the Hairy Bikers, and their book Great Curries. It is a great book, in that it has recipes with around three dozen ingredients taking 5 hours…. and recipes that don’t. This is, quite obviously, is not the one of those ‘authentic’ recipes, but certainly handy for batch making some work dinners.

I actually made it a little hotter by using madras paste, so be a bit careful if you’re a little worried about spice (although that is not a concern I share!). 

Good things: Very easy, if not a quick one.

Bad things: not the most exciting curry recipe one could find.

Ingredients & requirements: a

  • 5 tbsp of sunflower oil
  • 3 onions
  • 12 boneless skinless chicken thighs
  • 4 garlic cloves
  • 25g ginger
  • 125g medium curry ppaste
  • 800g chopped tomatoes
  • 150ml cold water
  • 1/2 chicken stock cube
  • 1 tbsp mango chutney
  • coriander
  • sea salt
  • ground black pepper

Preparation & cooking


  1. Peel, halve and thinly slice 3 onions, set aside on a plate.
  2. Set aside together in a small bowl:
    1. Peel and crush the 4 garlic cloves
    2. Grate 25g of ginger
  3. Trim off the fat from the 12 chicken thighs and cut each piece in 4. Season with salt and pepper and set aside on a large plate (or in the original packing if you want to save on washing up)


  1. Whack a large saucepan on a medium heat. Add the 2.5 tablespoons of sunflower oil and cook the sliced onions for about 8 mins. Make sure you’re stirringly almost constantly!
  2. Turn up the head heat cook the onions for another 6 mins.
  3. Add the crushed garlic cloves and 25g grated ginger – cook for 1 min.
  4. Add the chicken thigh pieces and turn in the pan for 5 mins.
  5. Stir in 125g of medium curry paste and stir for 2-3 mins.
  6. Then add the following and briefly stir in:
    1. 800g of chopped tomatoes
    2. 150ml cold water
    3. Crumble in half a stock cube
    4. 1 tablespoon of mango chutney
  7. Cover with loosely fitting lid and simmer gently for 50 mins or so. I’d stir every so often, and a bit more regularly at the end.
    1. At some point during the cooking do remember to chop up the coriander.
  8. Take it off the heat. Skim off and discard fat. Stir in chopped coriander leaves and serve with rice.


Apologies for the terrible photo below. I threw the rice and curry together with a dollop of mango chutney with such little regard for how it actually looks I probably shouldn’t share it.

It really has been a strong choice for my work lunches – and the use of well cooked onions, garlic and ginger, do give the curry a flavour that you wouldn’t expect a simple curry paste job to give.


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