Quick chicken curry with coriander and quick-pickled red onion
- ⏱ 1 hour 10 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A fast chicken curry flavored with coriander and topped with quick‑pickled red onion.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Quick chicken curry...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Dice the chicken thigh
Slice the red pepper
Chop the coriander leaves
3Plate and serve
+ 9 more steps in the app
Quick chicken curry...
0/0
COOK 2COOK 1
1Mise en Place
Finely slice the red onions
Slice the large onion
Deseed the chilli
2Mise en Place
3Plate and serve
+ 9 more steps in the app
Ingredients
- 2 tbsp ghee
- 1 tbsp mustard seeds
- 1 onion (sliced)
- 3 tbsp ginger-garlic paste
- 1 tbsp garam masala
- 500 g chicken thigh (diced)
- 6 vine tomatoes
- 1 chilli (deseeded)
- 3 tbsp tomato purée
- 1/2 tsp salt
- 1 red pepper (deseeded and sliced)
- 2 red onions (finely sliced)
- 20 g coriander leaves (chopped)
- 200 g pickling vinegar
- basmati rice, to taste
- naan, to taste
- poppadoms, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Finely slice the red onions
- COOK 1 Slice the large onion
- COOK 1 Deseed the chilli
Meanwhile…
- COOK 2 Dice the chicken thigh
- COOK 2 Slice the red pepper
- COOK 2 Chop the coriander leaves
2. Add aromatics and chicken
- COOK 1 In a large pan, heat the ghee and add the mustard seeds
- COOK 1 Cook on medium heat until the seeds start to pop
- COOK 1 Add the sliced onion and turn the heat down
- COOK 1 Cook for 8 minutes or until the onions are very soft
- COOK 1 Stir in the ginger-garlic paste and garam masala and stir for a minute
- COOK 1 Add the chicken and cook for a further 10 minutes, stirring occasionally
🤝 Cook 2 hands over the chicken thigh.
3. Blend sauce and simmer
- COOK 1 Place the tomatoes, chilli, tomato purée and salt in a blender and blitz to a sauce
- COOK 1 Add the sauce to the chicken along with the sliced peppers and simmer for a further 20 minutes
4. Quick‑pickled onions
- COOK 2 Place the red onions and coriander in a bowl and cover with the pickling vinegar, Leave to pickle for 15 minutes, drain
5. Plate and serve
- BOTH Serve the chicken curry with basmati rice, naan and poppadoms
- BOTH Sprinkle the quick‑pickled onion on top and serve extra on the side
🤝 Cook 1 hands over the red onions.
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