Quick Chicken Curry with Coriander and Quick-Pickled Red Onion
- ⏱ 45 minutes
- Easy
- 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
Slice the large onion.
Finely slice the red onions.
3Plate and serve
+ 12 more steps in the app
Quick Chicken Curry...
0/0
COOK 2COOK 1
1Mise en Place
Prep 500 g chicken thigh: dice
Chop the coriander leaves.
Slice the red pepper.
2Mise en Place
3Plate and serve
+ 12 more steps in the app
Ingredients
- 2 tbsp ghee
- 1 tbsp mustard seeds
- 1 piece onion (sliced)
- 3 tbsp ginger-garlic paste
- 1 tbsp garam masala
- 500 g chicken thigh (diced)
- 6 piece vine tomatoes
- 1 piece chilli (deseeded)
- 3 tbsp tomato purée
- 1/2 tsp salt
- 1 piece red pepper (sliced)
- 2 piece red onions (finely sliced)
- 20 g coriander leaves (chopped)
- 200 g pickling vinegar (lightly seasoned)
- to_taste cooked basmati rice
- to_taste naan
- to_taste poppadoms
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 Prep 500 g chicken thigh: dice
- COOK 1 Chop the coriander leaves.
- COOK 1 Slice the red pepper.
2. Mise en Place
- COOK 2 Slice the large onion.
- COOK 2 Finely slice the red onions.
3. Cook chicken
- COOK 2 In a large pan, heat the ghee.
- COOK 2 Add the mustard seeds and cook on medium heat until the seeds start to pop.
- COOK 2 Add the sliced onion, turn the heat down, and cook for 8 minutes or until very soft.
- COOK 2 Stir in the ginger-garlic paste and garam masala and stir for a minute.
- COOK 2 Add the chicken and cook for a further 10 minutes, stirring occasionally.
🤝 Cook A hands over the chicken thigh.
4. Blend sauce
- COOK 2 In a blender, combine the tomatoes, chilli, tomato purée and salt and blitz to a sauce.
5. Cook cooked basmati
- COOK 1 Cook the cooked basmati rice.
6. Simmer curry
- COOK 1 Add the sauce to the chicken along with the sliced red pepper and simmer for a further 20 minutes.
7. Quick-pickle onions
- COOK 2 In a bowl, combine the finely sliced red onions and chopped coriander leaves and cover with the pickling vinegar.
- COOK 2 Let sit for 15 minutes, drain.
🤝 Cook A hands over the coriander leaves.
8. Warm naan
- COOK 2 Warm the naan.
- COOK 2 Warm the poppadoms.
9. Plate and serve
- BOTH Serve the chicken curry with cooked basmati rice, naan and poppadoms, sprinkling the quick‑pickled onions on top and offering extra on the side.
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