Its time for curry!! A one pan meal, prepared and cooked in under 30 minutes with all the taste and flavour of an Indian take away.
Sometime the body craves a good old British curry and our tummies will not be satisfied with anything less.
With takeaways and curry houses all over the place, its no hardship to pop out and fulfil that need to gorge on a rich lamb rogan josh or creamy chicken korma. And of course there’s always plenty of room for popadums, and samosa, and naan bread. . . and you can’t just get one type can you – – you have to try the peshwari naan and the chilli naan and ooh what about a coriander naan 🙄
It can all get out of control very quickly. Trust me I know – I have been there, I have walked the dark path of shame the next morning with a slight garlic hangover and huge bloated belly.
So, what to do?? Obviously you know I’m going to tell that you can make it yourself. And homemade curry is one of the most satisfying things to eat, once you’ve gone to the effort of making it! My usual chicken tikka curry, although fantastic, does take a while to make and does including the making of your own tikka paste. All very nice, but not great when its late and you need a curry – right now.
The point of this recipe was to create a tasty authentic curry dish, with minimal ingredients and time but maximum flavour and enjoyment.
Easy chicken curry ingredients
So here they are – the basic ingredients needed to make a great, simple, healthy and super quick chicken curry.
No coconut milk, or yogurt or cream or lashings of oil. This is curry at its best without the overload of fat and calories.
Super quick one pan chicken curry
To make this dish, all you need to do is pop everything into one big pan. – I promise its that straight forward. I usually start by sprinkling the raw chicken with the curry powder and adding a bit of seasoning.
The chicken is then quickly fried off in a hot griddle pan with the addition of fresh coriander stalks. The griddle pan really speeds up the cooking process and is what makes this recipe ‘super quick’.
Once the chicken is browned off and cooked through, everything else is added to the pan – in no particular order. Then stirred and simmered for a few minutes – so it looks like this ↓
YUMMY!! The griddle pan is also really useful for helping to create a nice thick sauce, as it quickly evaporates away any excess water from the tinned tomatoes.
And thats it – done – serve up, top with yogurt and toasted, flaked almonds (optional!!) and tuck in!
I personally find this chicken curry to be fantastic on its own, particularly if its mid week and im trying to not over eat. However, a bit of rice or roti bread will help make this a truly, great Indian feast.
**Estimated nutritional information per bowl of Chicken and almond curry and per 100g. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.
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