Indian chicken curry

Ingredients

Scaled for your household (4 portions) · original serves 4

• Cooking oil1 tbsp
  approximate amount for costing
• Brown onion1
  diced
• Curry paste3 tbsp
• Chicken thigh fillets500 g
  diced
• Tomato puree250 ml
• Chicken stock250 ml
• Salt1 tsp
  to taste; amount used for costing only
• Black pepper¼ tsp
  to taste; amount used for costing only

Method

1. 1

   Soften the onion. Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil and the diced onion and cook for 2–3 minutes, until the onion just begins to soften.

   3 min
2. 2

   Cook out the paste. Stir in the 3 tbsp curry paste and cook for 5–10 minutes, stirring often, until fragrant — do not let it burn.

   10 min
3. 3

   Brown the chicken. Add the 500 g diced chicken thigh and cook for 2–3 minutes, just to brown the outside.

   3 min
4. 4

   Add the liquid. Pour in 250 ml tomato purée and 250 ml chicken stock and bring to the boil. Season with salt and pepper.

5. 5

   Simmer. Reduce the heat and simmer uncovered for 15–20 minutes, until the chicken is cooked through.

   20 min
6. 6

   Serve. Serve with steamed rice.