This is a semi cheats curry as it does use shop bought curry paste.....however, with a few careful additions to pep up the flavour, you can produce a quick, easy and really tasty curry that's got twice the flavour of any supermarket bought one.
You can use whatever vegetables you have around, in this case I used 2 onions, 2 red peppers and a handful of frozen peas, along with the diced chicken thighs. Cauliflower and sweet potato are always good in curries as is squash and spinach. Prawns can be used instead of chicken if you prefer.
Pretty much perfect Friday night food. Have a lovely weekend - it's back to ballet, swimming and football so it's going to be a busy one here.
Easy Chicken and Vegetable Curry
Serve with rice and naans
- 2 Onions, sliced
- 2 Garlic Cloves, chopped
- Thumb size piece of Ginger, peeled and chopped
- 1 Red Chilli, deseeded and chopped
- 2 Red Peppers, chopped
- 400g Boneless, skinless Chicken Thighs, diced
- 3 TBSP Tikka Masala paste
- 400g Tin of Coconut Milk
- Handful Frozen Peas
- Handful Toasted Cashew Nuts
Step 1: Heat some oil in a frying pan and fry the onions, garlic, ginger and chilli until onions are softened. Add the red pepper and continue to cook for 5 minutes.Step 2: Turn up the heat and add the chicken, seal it and then add the curry paste. Cook out for a few minutes before adding the coconut milk.Step 3: Simmer for 10 minutes before adding the peas, cashew nuts and seasoning.Step 4: Serve with rice, naans and mango chutney.
DetailsPrep time: Cook time: Total time: Yield: 4