3 days ago
15 minute chicken curry is a great mid-week dinner 'loved by all the family'
If you're in a hurry for a curry, this simple recipe uses pre-cooked chicken and is ready and on the plate in minutes
With the kids off on summer holidays, keeping them fed and watered can feel like having another full time job. Cries of 'I'm hungry' are commonplace as they forage for food throughout the day, often stripping the kitchen cupboards bare.
So when it comes to the main meal of the day, something quick, easy and filling is a bonus. This is especially true mid-week when the juggle of work, chores and c hildcare start to see you flag.
Curry fans are covered though thanks to a 15 minute recipe for a delicious chicken curry which can be ready in a hurry.
Irena Macri, culinary expert and founder of Cooked and Loved, shared her super simple "chicken curry in a hurry" recipe that takes just 15 minutes to prepare.
The secret to it is using pre-cooked chicken to get it on the table fast. And best of all, it's one for all the family to enjoy.
Irena said: "It's inspired by Indian curries like chicken tikka masala or butter chicken. The sauce has a tomato coconut base, which works superbly well with chicken.
"It has a little kick but isn't too spicy; it's lovely and mild. You can always add more chilli if you like."
And she added: "This is a perfect quick dinner meal to make during the week when you're short on time. Kids will love it, partners will love it and your granny will enjoy it."
The trick to this dish's speedy preparation is using pre-cooked chicken to cut down on cooking time. It could either be leftovers or you can use the meat from Rotisserie-style or cooked chicken from the supermarket.
Here's everything you need to make it, as reported by the Express.
Quick chicken curry
Ingredients
Two cooked chicken fillets (diced)
One tin of diced tomatoes
One tin of coconut milk (full fat)
One small carrot (diced)
One clove of garlic (diced)
Half a large onion (diced)
One teaspoon of grated ginger
One teaspoon of garam masala
One teaspoon of mild curry powder
Half a teaspoon of turmeric powder
One tablespoon of olive oil or coconut oil
Handful of fresh coriander (for serving)
Salt and pepper
Method
1. Start by chopping the onions and carrots, then warm the oil in a frying pan on a medium-high flame.
2. Toss the chopped onions and carrots into the pan, season with salt and pepper, and saute for about five minutes until they soften.
the garlic and grate the ginger before adding them to the frying pan, stirring for around 10 to 15 seconds.
4. Sprinkle in the turmeric powder, garam masala, and curry powder, mixing them in well.
5. Finally, pour in the tinned tomatoes and coconut cream, combining everything thoroughly.
6. Lastly, add the diced cooked chicken and stir until it's heated through. Sprinkle on the fresh coriander and your mouth-watering curry is now ready to be served.
