Dinner
Weeknight Chicken Curry
The one you can make from memory after a long day, with what's already in the pantry.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 servings
Method
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Heat the oil in a large, heavy-bottomed pan over medium heat. Add the onion and cook for 6–8 minutes, stirring often, until soft and golden at the edges.
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Add the garlic and ginger and cook for another minute, until fragrant.
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Push the onions to the side and add the chicken. Let it sit undisturbed for 2 minutes to get a little color, then stir everything together.
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Sprinkle in the curry powder, cumin, and cayenne. Stir to coat the chicken evenly, toasting the spices for about 30 seconds.
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Pour in the crushed tomatoes and coconut milk. Add the salt, stir, and bring to a gentle simmer.
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Reduce the heat to low and simmer uncovered for 15–18 minutes, until the chicken is cooked through and the sauce has thickened to coat a spoon.
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Taste and adjust salt. Top with fresh cilantro and serve.
Notes
Tastes even better the next day. Serve over basmati rice with a squeeze of lime and a dollop of yogurt.