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Nadiya Hussain’s Chicken Curry
From the book
Cook Once, Eat Twice
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Introduction from Nadiya Hussain
This is the simplest curry you will ever make and even better because we are going to take half the curry and make another all-in-one dish. The only thing better than eating a curry once, is eating a curry twice.
Ingredients
Method
Begin by pouring the oil into a large pan over a high heat. As soon as the oil is hot, add the garlic and ginger paste and cook through for a few minutes.
Get the onions in with the salt (see Notes, below) and cook till golden brown and lovely and soft. If the onions start to catch, add a splash of water.
Now get the chopped tomatoes in and cook till the tomatoes have really broken down. Spoon in the garam masala, turmeric and chilli powder and cook the spices in the pan for a few minutes.
Put the boneless chicken thighs into the pan and cook over a high heat for 5 minutes, then reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Once the curry is ready, sprinkle with coriander and I would eat it with rice or naan or both.
Notes
A note on the salt quantity: some cooks have reported that the quantity of salt in this recipe results in a dish that is too salty for their taste. We would advise reducing the quantity according to your palate, beginning with 1 tbsp or less and adding more to taste.
Tip: If you want a curry with spice but much milder, add paprika instead of chilli powder as it is much milder.
This recipe also makes Chicken and Orzo.
Reviews
4.6 out of 5 stars
78 Ratings
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