How to Prepare Appetizing Easy chicken curry

Easy chicken curry. This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt. Our easy chicken curry recipes are quick to make for a midweek meal or easy entertaining idea.

Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how. You can cook Easy chicken curry using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy chicken curry

You need 25 grams of fresh ginger.
You need 4 of garlic cloves.
You need 1 of onion.
Prepare 3 tbsp of tomato puree.
It's 300 grams of chicken, diced.
Prepare 1 small of handful of curry leaves.
Prepare tsp of cumin seeds.
It's tsp of mustard seeds.
It's 1 of a handful of fresh coriander.
You need 1 tbsp of turmeric.
Prepare 2 tbsp of garam masala.
You need 1 of red pepper.
Prepare 3 of fresh chillies.
Prepare 20 grams of butter.
You need 1 tbsp of double cream.
You need 1 of sunflower oil.

This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour! This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to This is the perfect weeknight curry — it's primarily comprised of ingredients you probably already. Easy chicken curry - How to prepare (quick and easy method). I am using a good quality store-bought curry powder to prepare the curry chicken.

Easy chicken curry instructions

Halve the onion and the pepper, then add half of each to a food processor along with the garlic, ginger, one of the chillies, tomato puree and half of the garam masala and turmeric. Add a dash of oil and then blitz into a thick paste.
Melt the butter in a frying pan with a dash of oil and add the cumin and mustard seeds. Slice the remaining onion and pepper and fry for 5 minutes along with the diced chicken and half the curry leaves..
Stir in the paste and fry for a further five minutes, then add the boiling water, the remaining curry leaves, garam masala and half the coriander. Deseed and chop the remaining chillies, then add half to the curry. Bring to the boil, then turn the heat down and simmer for 20 minutes, until the curry has thickened. Season with salt, to taste.
Stir in the double cream and then turn off the heat. Garnish with the remaining coriander and chillies and serve with boiled rice or naan..

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