Quick chicken curry with coriander and quick-pickled red onion
- ⏱ 45 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.
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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
1Slice the onion
2Dice the chicken
Dice the chicken thigh
Deseed the chilli
Slice the red pepper
3Plate and serve
+ 11 more steps in the app
Quick chicken curry...
0/0
COOK 2COOK 1
1Slice the onion
Slice the large onion
2Dice the chicken
3Plate and serve
+ 11 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
What you'll need
You'll share: Pan, Blender, and Bowl.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Slice the onion COOK 1
- Slice the large onion
2. Dice the chicken COOK 2
- Dice the chicken thigh
- Deseed the chilli
- Slice the red pepper
- Finely slice the red onions
3. 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 ginger-garlic paste.
4. Chop coriander leaves COOK 2
- Chop the coriander leaves
5. 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
6. 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
7. 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 2 hands over the chilli.
See it in action
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Cook this with your co-chef
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