The best chicken curry recipe: spicy and delicious

Experience the vibrant world of Indian curries, where tantalizing flavors range from fiery hot vindaloos to mellow and comforting kormas. This curry offers the best of both worlds by combining a tangy tomato base and the smooth richness of coconut milk. This is prepared by SSP.

No need to be intimidated by the ingredient list - there's no elaborate curry paste to prepare. Instead, the spices are simply spooned directly from their jars into the pan. This recipe yields a generous batch of chicken curry, ensuring plenty of leftovers for freezing or for indulging in crispy little curried chicken hand pies, crafted effortlessly using a pie maker.

Ingredients:

- 1 tbsp vegetable oil

- 1.2kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 4cm pieces

- 1 brown onion, halved, thinly sliced

- 2 garlic cloves, crushed

- 2 tsp grated fresh ginger

- 2 tsp Coles Brand Ground Cumin

- 1 tsp mustard seeds

- 1 tsp ground turmeric

- 1 tsp Coles Brand Garam Masala

- 1/2 tsp chilli powder

- 400g can Coles diced tomatoes

- 1 cup Massel Chicken Style Liquid Stock

- 200g green beans, halved

- 270ml can coconut milk

- Steamed basmati rice, to serve

- Pappadams, to serve

Step 1 - Infusing the Curry Base

Heat 1 teaspoon of oil in a large saucepan over medium heat. Add one-quarter of the chicken pieces and cook, turning occasionally, for approximately 3 minutes until lightly browned. Transfer the cooked chicken to a separate bowl. Repeat this process in three more batches, using the remaining oil and chicken. Now, add the thinly sliced onion to the pan and cook, stirring occasionally, for around 5 minutes until it becomes soft and delicately golden in color. Stir in the crushed garlic, grated ginger, ground cumin, mustard seeds, turmeric, garam masala, and chilli powder, and let the spices infuse for a minute while stirring continuously.

Step 2 - Simmering the Flavors

Blend in the diced tomatoes and chicken stock to create a luscious sauce base. Gently place the cooked chicken back into the pan and allow it to simmer, covered, over low heat for 30 minutes, ensuring the flavors meld together beautifully.

Step 3 - Adding Final Touches

Introduce the halved green beans to the simmering concoction and cook, leaving the pan uncovered, for an additional 3 minutes or until the beans become tender yet retain their crispness. Finish off the curry by pouring in the coconut milk, allowing it to heat through and bring its creamy indulgence to the dish. Serve the fragrant chicken curry alongside steamed basmati rice and crispy pappadams for a delightful dining experience that will transport your taste buds straight to the bustling streets of India.

Embrace the enticing symphony of aromatic spices and creamy coconut milk, making each bite a gratifying journey for your palate.