While I am all for complicated recipes that require many different components, sometimes (=most of the time) it’s the simple and quick recipes that I rely on especially when trying to balance a job, two kids, blogging and actually having a life.
This chicken curry is super quick and really easy. It doesn’t rely on a million spices but uses a fresh homemade curry paste which is thrown together in seconds. I made this in the DeLonghi Multify as part of the #MultifryChallenge and it was ready in 30 minutes. I was quite impressed with how the Multifry paddle handled the stirring as this uses a lot of chicken.
Serve with basmati or brown rice or cauliflower rice if you are on Paleo. The chicken can be replaced with pork or prawns although you may need to adjust the cooking time accordingly. This freezes really well so make a large batch and freeze in portions.
For the paste
2 large tomatoes
2 onions, quartered
2 garlic cloves
1 red chilli, seeded
Juice of 1 lime
1-2 tbsp rapeseed oil (or oil of your choice)
Large handful fresh coriander (cilantro) leaves and stalks
1 cm (1/2 inch) fresh ginger, peeled and sliced
2 tsp cumin seeds or ground cumin
1 tbsp (raw) honey
1 tsp salt
Put all the ingredients in a food processor (I used the Vitamix) and pulse until you have a paste.
For the curry
500g | 1 lb 1oz skinless chicken breast, cubed
2 tbsp tomato paste
200g | 7oz light coconut milk (more if needed)
Salt and freshly ground pepper to season (if needed)
Rice, coriander leaves, lime and fresh ginger sliced thinly to serve
1. Add the paste to the Multifry bowl fitted with the paddle. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on.
2. Cook for 4-5 minutes then open the lid and add the chicken, tomato paste and coconut milk. Cook for a further 30 minutes until chicken is cooked through.
On the stove
1. Heat a teaspoon of rapeseed oil in a large pot, add the paste and cook for 4-5 minutes.
2. Add the cubed chicken and cook for a few minutes until browned.
3. Add the tomato paste and coconut milk, stir and bring to the boil. Reduce the heat to a simmer, partially cover the pot and cook for 30 minutes or until sauce is thickened.
Note: because more liquid evaporates if you cook this on the stove you may want to add more coconut milk or top up with water and cook for slightly longer with the lid off.