Nadias Quick Chicken Curry Recipes

QUICK SOUTH EAST ASIAN CHICKEN CURRY

Steps:

• Heat oil in a large pot or fry pan on medium heat. Fry onion and garlic for about 3 minutes until soft.
• Add ground cumin, coriander, lemongrass, kaffir lime leaves, curry paste, sugar and about 1/4 cup of the coconut cream. Cook for 1-2 minutes, stirring with a wooden spoon, so the paste does not stick to the bottom of the pan.
• Add remaining coconut cream, stock, canned tomatoes and potatoes. Bring to the boil, then lower heat and simmer, partially covered, for 15-20 minutes until potatoes are almost cooked through. Stir curry occasionally while cooking.
• Add chicken and continue to cook for a further 5-10 minutes until potatoes and chicken are cooked all the way through. In the last 3 minutes of cooking time add beans to cook briefly.
• Serve curry in a large bowl, garnished with coriander. Serve with steamed brown rice and fresh cucumber and tomato on the side.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

LAMB BHUNA WITH GARLIC NAAN

Steps:

• 1. First make the curry paste. Put the olive oil, salt, garlic, ginger, onions, peppers, chillies, cinnamon, turmeric, curry powder and 100ml of water into a food processor. Blitz the whole lot to a smooth paste and put to one side. 2. Next make the dough for the naan. Put the flour, garlic granules, sugar, salt and softened butter into a bowl. Mix everyhing together well and rub in the butter. 3. Make a well in the centre and add the water. Mix with a palette knife, then get your hands in and bring the dough together. 4. On a floured work surface, knead the dough for 10 minutes by hand, or 5 minutes if using a mixer. 5. Wrap the dough in cling film and leave on the worktop to rest for 20 minutes. 6. While the dough is resting, start cooking the curry. Place a pan on a medium heat and add half the curry paste. (Put the other half of the paste into a jar and store in the freezer, ready for the next time you need a curry hit.) 7. Cook the curry paste for 10 minutes. Add the lamb and cook for another 10 minutes. 8. Add 200ml of water and leave the bhuna to simmer gently for 30 minutes with the lid on. 9. While the bhuna is simmering, divide the naan dough into four equal pieces and roll each one out to the thickness of a pound coin. 10. Put a griddle pan on a high heat. Put one of your naans on the griddle and cook for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest of the naans. 11. Once the bhuna is cooked, take it off the heat and add the chopped coriander. Brush the warm naans with melted butter on both sides and serve with the bhuna.

EASY/QUICK CHICKEN CURRY IN A SKILLET!

Steps:

• Prepare the rice.
• While the rice is cooking, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
• Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over the rice.

NADIA'S QUICK CHICKEN CURRY

Steps:

• Peel and cut potaoes into small cubes (about the size of a sugar cube).
• Peel and chop onion.
• Cook onion in olive oil over a medium heat until softened, not brown.
• Add potatoes to the same pan and mix them with the onion.
• Keep stirring for about a minute.
• Add the water, salt and pepper.
• Cover the pan and let it cook over a gentle heat.
• When the water disappears the potatoes should be done.
• Just before the potatoes are too soft add the cooked chicken and curry powder.
• Stir gently so that the potatoes keep their'cubed' shape.