Easy Chicken Curry
Tomato based curry with chicken breast pieces cooked in tikka curry paste with green peppers, garlic, chilli flakes & tomato. Served with coriander rice & garlic naan bread.
My absolute, all-time favourite food is chicken tikka masala.
If my husband and I get a pass to go out for a meal while my parents babysit, we always go to an Indian restaurant. I have tried so many of the jars to make the dish at home, and it is just nowhere near good enough. After looking through countless recipes and seeing so many different ingredients that I just don’t generally use, I decided to leave it to the professionals and give up.
I know, that’s not like me at all! But some things are better left to the right people.
So, instead, I put together a super EASY chicken curry recipe which is perfect as a midweek meal and leaves the chicken tikka masala as a weekend treat! I have now been making this for years.
There is a little bit of a kick, but not too much, although you can choose how hot you want it by simply adding more or less chilli flakes.
Green peppers were an accidental touch. One day I was slightly distracted and thought I was making something totally different…
It turns out that green peppers are a huge compliment to the dish!
Here’s how I made my EASY Chicken Curry
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500g chicken breasts
2 tablespoons tikka curry paste.
1 tin of chopped tomatoes
1 green bell pepper
What you’ll need to make this chicken curry
Follow the cooking instructions for your rice and naan bread.
1. Firstly, dice the chicken breasts and add them to a wok with around 1 teaspoon olive oil.
2. Secondly, add 2 tablespoons tikka curry paste to the wok and stir evenly in with the pieces of chicken breast.
3. Fry until the chicken is cooked thoroughly and white in the centre, then add the green pepper.
4. Cook for a further few minutes and then add the chopped tomatoes.
5. Stir in, and add 2 fingers of a tube of tomato purée.
6. Continue to stir and cook for around another 10 minutes or until the sauce reduces and thickens.
7. Add a level tsp chilli flakes (or until hot enough for your taste) and a level teaspoon garlic granules and stir in, cook for another 3-5 minutes.
8. When the rice is ready, place it in a dish, add some chopped coriander leaves and stir until combined. Fork through the rice to fluff it up.
9. Serve your curry with the coriander rice and naan bread.
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If you liked this EASY chicken curry recipe, you might also like my chicken fajitas recipe. Click here to read it.