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
Dice the chicken thigh
2Add aromatics and chicken
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
2Add aromatics and chicken
In a large pan, heat the ghee and add the mustard seeds
Cook on medium heat until the seeds start to pop
Add the sliced onion and turn the heat down
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 — each step says who's on it.
1. Mise en Place BOTH
- Finely slice the red onions
- Slice the large onion
- Deseed the chilli
- Dice the chicken thigh
- Slice the red pepper
- Chop the coriander leaves
2. Add aromatics and chicken COOK 1
- In a large pan, heat the ghee and add the mustard seeds
- Cook on medium heat until the seeds start to pop
- Add the sliced onion and turn the heat down
- Cook for 8 minutes or until the onions are very soft
- Stir in the ginger-garlic paste and garam masala and stir for a minute
- 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
- 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
- Sprinkle the quick‑pickled onion on top and serve extra on the side
🤝 Cook 1 hands over the red onions.
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