Quick Chicken Curry

Manju Mahli's quick to cook chicken curry with rice and spicy salad makes a great supper any night of the week
By Manju Malhi
Quick Chicken Curry
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes
  • Effort: easy


For the curry

  • 3 tbsp olive oil
  • 1 onion, sliced
  • 400 g chicken breast fillets, skinned and chopped
  • 2 cloves garlic, crushed
  • 1 green chilli, seeds removed and chopped
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin, toasted
  • 1.25 tsp ground coriander, toasted
  • 1 tsp tomato purée
  • 1.25 tsp garam masala, or 1 tsp curry paste
  • 2 tbsp double cream

For the rice

  • 200 g white basmati rice
  • 1/4 tsp salt
  • 1 tsp vegetable oil
  • 375 ml boiling water

For the spicy salad

  • 1 tbsp olive oil
  • 1/4 tsp ground black pepper
  • 1/2 green chillies, seeds removed and very finely chopped (optional)
  • 1/2 tsp clear honey
  • 1 tbsp balsamic vinegar
  • large handful mixed green salad


1. Heat the oil in a frying pan and add the onion. Fry for 1 minute.

2. Add the chicken and continue to fry for 5-6 minutes.

3. Stir in the garlic and chilli. Add the salt, turmeric, cumin and coriander. Stir well and continue to cook for a further 2-3 minutes.

4. Stir in the tomato purée and garam masala or curry paste, then fold in the cream.

5. Meanwhile, rinse the rice for 30 seconds under cold running water. Place in a saucepan with the salt and the oil. Add the water and cover the pan. Simmer on a very low heat for 10 minutes, or until the rice is just tender and all the water has been absorbed.

6. Tip all the ingredients for the salad dressing into a screw top jar and shake well.

7. Put the salad leaves into a bowl and toss with the dressing. Serve the chicken curry with the basmati rice and salad.

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