Скачать или смотреть No Time? No Problem! 20-Minute Chicken Curry Recipe

A quick, effortless, yet insanely delicious chicken breast curry recipe that proves fast food doesn’t have to mean bland food.

My Equipment:
Our Spice Blend: https://tinyurl.com/mww4573j
Spices: https://amzn.to/3Te95Xg
Pans: https://amzn.to/3RQO44f
Wooden utensils: https://amzn.to/3Lg0KhD
Hand Blender/Chopper: https://amzn.to/4cOAFm5
Splatter Guard: https://amzn.to/3XMM7d7
Chopping Board: https://amzn.to/3zwNtyA
Knives: https://amzn.to/4ctA1dv
Mini Hand Food Processor: https://amzn.to/4bEidei
Spice Grinder: https://amzn.to/4e59J1s

The Ingredients

• 500g chicken breast, cut into bite-sized chunks
• 2 tsp salt
• 1 tsp turmeric
• 1 tsp red chili powder
• 2 tbsp danya jeera (coriander-cumin powder)
• 1 tbsp whole zeera (cumin seeds)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
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Cooking the Curry
1. The Spice Bazaar Moment:
o Heat ¼ cup oil in a pot over medium heat.
o Add 1 tsp mustard seeds, 4 green cardamoms, 1 black cardamom, 2 bay leaves, 1 tsp cloves, and 1 tsp black peppercorns.
o Let them sizzle for a minute, releasing their glorious aromas—your kitchen will smell like a proper spice bazaar.
o But watch carefully—burnt spices = bitter curry, and we’re not having that today.

2. Searing the Chicken:
o In goes our seasoned chicken—straight in, no messing about.
o Fry for 5 minutes, letting it sear beautifully and absorb all those fragrant spices.
o Keep it moving, and watch that gorgeous colour develop.

3. Shortcut Magic – Tomatoes & Fried Onions:
o Stir in 3 tbsp tomato puree and 1 cup crushed fried onions.
o No need for standing around frying onions—this little trick saves time while still delivering deep, rich flavours.
o Cook until the tomatoes meld into the curry, and the onions thicken the sauce effortlessly.
o If things look a little dry, don’t be shy—add a splash more oil.

4. Building the Gravy:
o Pour in a large mug of water, but gently from the side, so we don’t wash away all that spice magic.
o Stir well and watch as the curry instantly starts thickening up—thank you, fried onions!
o Bring it to a gentle boil, pop the lid on, and let it simmer for just 5 minutes.
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And Just Like That… Curry Perfection!
• Five minutes later, the oil has risen, the colour is spot on, and the curry is looking fantastic.
• For the final touch, throw in a generous handful of fresh coriander, because let’s be honest, no good curry is complete without it.