Ten Minute Chicken Curry

Sunday, January 1st, 2012


  • 2 Tbsp. olive oil
  • 1 medium onion
  • 2 chicken fillets
  • 2 cloves of garlic
  • 1 green chili, chopped
  • 1 tsp salt
  • 1 tsp of black pepper
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp of curry powder
  • 1 or 2 tbsp tomato purée
  • 1 tsp garam masala (optional)
  • 3 tbsp of water
  • a few tbsp of heavy cream


  1. Chop a medium sized onion, 2 cloves of garlic, and a green chili.
  2. Cut chicken into bite-size pieces.
  3. Heat pot over a medium heat. Add oil. Then add the onion, and fry for 1 minute.
  4. Add the chicken in, and continue to fry for 5 to 6 minutes over a medium heat, until everything is golden brown, 2 to 3 minutes.
  5. Add the green chili (dash of cayenne pepper if you don’t have a chili) salt, pepper, turmeric, cumin, coriander, and curry powder.
  6. Add tomato paste, and garam masala if you have it. Add water to loosen fond on bottom of pot. Stir in heavy cream and simmer for a few minutes on low heat until chicken is cooked through.
  7. Serve with broccoli, rice, and chutney.

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