A mouthwatering Chicken Curry must be the most comforting bowl of food on earth. Or any other bowl of curry for that matter. It is always a good day for curry. Most of the summer afternoons on the South African Highveld, the most magnificent thunderstorms grace our presence, giving life to earth in a matter of minutes. This is the time most of us crave something like pancakes or “melkkos”. But for me rain is the perfect partner for a curry and this recipe is stress-free, quick and flavoursome.
It consists of a basic curry sauce, made with tinned tomatoes (don’t frown – it is amazing), coconut milk and spices and served with tender pieces of grilled chicken breast strips on brown basmati rice. It can literally be whipped up in no time. I found this the quickest no fuss curry recipe – EVER.
If you have your own curry spices at home, you are kind of doing it right. However if you don’t own a pestle and mortar (or spices) a classic store bought curry powder would do just fine.
Here is my Beef Curry recipe and some of my favourite spices to make a nice flavoursome curry.
Maybe it doesn’t sound like the conventional way of making curry. But seriously, I don’t have time standing cooking up a curry for three hours. Only maybe if it is a Sunday, right? So there you go – Easy Chicken Curry in about 20 minutes. Dinner served!