Ideally chicken based and without too many difficult to obtain ingredients

Not too hot but plenty of flavour

I use Tiny Takeaway, it’s cheating a little but saves you buying a load of spices you’ll only use once and is far tastier than anything I’d rustle up without direction.

buy a tenner or so worths of mixed goodness from here, the packets can easily be halved as well. best quick and easy currys i have found.

http://www.chimansfoods.com/

-Tablespoon or 2 of curry paste, any really
-half a block of creamed coconut, mixed with enough hot water to get it to sauce like consistency
-a lime
-coriander bunch

fry paste for a minute, add coco milk and lime and coriander.

Douse liberally over the chicken thighs you have just barbecued. and chuck on some more coriander and some sriracha sauce.

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm………………….

http://www.food.com/recipe/chicken-in-a-red-sweet-pepper-sauce-211021
https://www.rickstein.com/blog/recipe-for-chettinad-chicken-from-rick-steins-india/
http://www.bbcgoodfood.com/recipes/1506645/fragrant-courgette-and-prawn-curry

Chicken, veg and one of these is my cba choice

One pan Rogan Josh. It works best with lamb IMO but I’ve done it with chicken and prawns and it works very well with them too/

Relatively simple and no hard to source ingredients

slice onions
chop garlic chilli ginger
soften n oil
chuck incurry powder and spices of choice
500ml stock
lentils washed (gurt big sieve of ’em)
chuck in pan
leave simmering for 1/2 hour
chuck in cauliflower
cook for 5mins
chuck in spinach
cook for 2 mins
juice of a lemon
fistful of coriander
Job jobbed

Marinate diced chicken in oil lemon juice curry powder coriander (mint)
Grill on skewers

Take 4 cans of lager
chuck in fridge till icy cold
pour in glass as required

Serve

^^^^ school boy error – beer in fridge first – then do the cooking.

Chicken Jalfrazi

fry onions and garlic in a little oil with a touch of salt until soft
add chicken, turmeric and chilli powder to taste fry for another 12 minutes on medium high heat.
add a tin of tomatos simmer for another 20 minutes with lid, then 10 without to thicken.
add chunk of grated ginger, 1 tsp garam masala, 1 tsp brown sugar, 1 tsp ground coriander, 1 tsp ground cumin and 1 tbsp ghee. cook for a further 10 mins add a squeeze of lemon juice and serve.

Brown chicken in some oil, pour a jar of Pataks balti sauce over it, few teaspoons of lazy garlic, add half a can of coconut cream, let it simmer for 30 mins. Cracking fodder. Add chilli flakes in too cook for extra heat if required. I find most Pataks sauces work well with some augmentation.

This is a easy and tasty butter chicken recipe.

It’s good because it uses ready mixed powders and pastes rather than 20 different ingredients. Ignore the slow cook part, I normally give it 20 mins once the chicken is in.

Rave reviews from anyone who’s had this.

From 5 Years ago!! 😯

http://singletrackworld.com/forum/topic/curry-recipe-book-healthy-but-authentic#post-1616411

Another recommendation for The Tiny Takeaway here.

http://www.thetinytakeaway.com/

Saves having big jars of open spices in the cupboard that always lose their flavour (just order 5 or 10 at a time). Ingredients are basically the same as when I make from scratch.

Also, not chicken but this is lovely, healthy and super quick:
http://www.bbcgoodfood.com/recipes/chana-masala-spinach
(it’s better on day two, so save some!)

This is the curry we cook most frequently:

Pukka Yellow Curry

I find that upping the chilli count from 2 to 9 with seeds is about right 😀

Cheers, Rich

This is my go-to quick curry recipe. Most things are in the cupboards all the time, only thing you might need and don’t have is one of those hand-held blender things.

2 large onions, finely chopped
3 cloves of garlic, chopped
400g tin of tomatoes
1 tsp turmeric
1 tsp chilli powder/flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1 pack of chicken breast, 1″ cubes
1 large red pepper, deseeded & diced
Handful of fresh coriander

Fry 80% of the onion and all the garlic until it starts to go soft. Add the spices/herbs (not the fresh coriander) and the tin of tomatoes. Bring to the boil then let cool. Once cool, blend until smooth.

Fry chicken in a new pan until starting to turn brown, add remaining 20% of onions and fry a bit more, then add the cooled sauce. On a low heat bring it up to just bubbling, then add the diced red pepper and simmer for about 10 minutes (until chicken is propery cooked through and sauce is thickened to your liking). Serve topped with fresh coriander.

I normally use chopped bird’s eye chillis to the initial onion/garlic mix rather than powdered chilli, and if I’m feeling daring I may add a bit of garam masala.

Another vote for Jamie’s pukka yellow curry. It’s better than all the other ones of his Ive made without half of the faff. I now use chicken thigh fillets though to save having a plate of bones.

Hmmm, curry. Definitely need to try out some of these.

I prefer Thai curry and often make a one pot soup/curry with noodles.

Fry garlic/chopped spring onion and ginger for a few minutes.
Add two tablespoons of good quality thai curry paste of whatever type ( I like Mae Ploy Panang) and fry for another minute
Add a can of coconut milk
Add two cans of water and a stock cube or gel
Add kaffir lime leaves and lemon grass
Cook for 10 mins on a medium heat
Add prawns or cod chunks or squid or all three or pre-cooked chicken or beef
Add rice noodles
Cook for a further 3 mins until noodles are done

Serve with chopped coriander.

Going down the sauce route I can recommend the Madhuban sauces if you can get them. Bizarre coincidence, the Madhuban restaurant the sauces come from was one a favorite restaurant growing up, had forgotten all about it and then moved to Wales and found the local butchers sold their sauces 🙂

I cant comment on easy recipes, if we do them from scratch we go down the pestal and mortar route and i need a book to follow and a beer to drink as it takes ages!

I’m a big fan of making thai curry too. This recipe is my favourite, it’s how to make a paste and then a curry from that. Nothing outragously exotic in it either http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm

I urge anyone who likes indian food and indian curries to buy this book. It’s great. Proper indian family food.

Made in India

Not chicken but I’m sure you could substitute, v easy and tasy however.

curry recipe

Pataks jalfrezi curry paste is pretty good. Just add chicken, onions, peppers, garlic, ginger and tinned tomatoes (and chillies if you like a hot dish).

The key to a tasty home-made curry is to start with a load of grated (or very finely chopped) onion with a bit of garlic and ginger. Makes a properly tasty thick rich gravy (obv with whatever spices etc depending on type).

Alternatively, the curry house 5 mins walk away is fabulous. It’s a real perk of living here.

If you want simple
Soften onions and garlick add curry powder and some chopped veg. Add water but not much, cover and steam veg. Add some tomato puree at the end to thicken

My home made recipe will make curry lovers weep, but if you want very simple and don’t like vegatables it doesn’t taste bad at all.

A pint of milk, 3 tables spoons of tika spice mix from schwartz and a squirt of tomato sauce all mixed in with enough chicken for two.

As long as the heat is kept relatively low and it is stirred often, it reduces down to quite a tasty sauce.

Add / remove the spice mix and or curry powder as needed.

Top tip: ghee

That and double the spice content of whatever recipe you go for (although some of the above look rather fearsome)

J

This is pretty simple, and the most exotic ingredient is cardamom which as a neatly self-contained pod keeps for ages and doesn’t lose its flavour so much as other spices:

http://www.redonline.co.uk/food/recipes/chicken-rezala

(It also uses saffron but I left it out the last time I made it, and couldn’t tell the difference. Likewise I don’t bother using green and black cardamom, just the green pods).

This topic prompted me to do a curry tonight and half way through I remembered I missed the grated ginger off my list of ingredients above. About 1-1.5″ piece grated and in with the initial onion/garlic fry.

My recipe, per person:

Onion
Butter
Whatever meat / veg you want, I usually use a pack of Quorn strips and a diced pepper
Salt

Fry this lot off, then add:

Tin of chopped tomatoes
1 tsp mild chilli powder
1 tsp ground coriander
1/2 tsp cumin
1 tsp garam masala
1/2 tsp garlic granules
1/2 tsp onion granules
1/2 tsp ginger
1 tsp (unsmoked) paprika
1 tsp turmeric
Cayenne powder to taste
Tomato / garlic / chilli purée to taste
20g creamed coconut

Simmer till thickened. I made up a big pot of curry powder using whole spice jars instead of teaspoons, then just wang a couple of tablespoons’ worth into it.

Booked marked for ideas

Thai green curry

fry chicken onions and green beans
add chicken stock, coconut milk, lime juice, thai green curry paste and chicken stock

Where does one buy smaller containers of coconut milk in smaller amounts at reasonable prices

Use a block of coconut cream and thin down with hot water.

Make a big pot and freeze the leftovers in suitable portion sizes. Then you’ve also got your next curry sorted!

I took up somebodies suggestion and bought some spices from the Tiny Takeaway company and cooked up a Chicken Madras on Saturday – very tasty. Only trouble is that it’s now Tuesday and the kitchen still smells of curry – any suggestions of how to get rid of the smell without using a tin of air freshner?

Chicken Jalfrezi

Oil
Chicken cut into cubes
Onion finely chopped
2 Tbspn Garlic & Ginger paste
2 Green Peppers deseeded and chopped
1 Green Chilli finely sliced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground chilli
400 g chopped toms
125 ml hot water

1) Brown chicken and remove from pan.

2) Fry onions until softened

3) Add garlic & ginger paste, stir frequently for 2 minutes

4) Add Green peppers stirring occasionally for 2 minutes

5) Add sliced chilli, ground spices, tomatoes and water, bring to the boil, then add the chicken and simmer for 20 minutes or so uncovered until the chicken and green peppers are tender.

I like this one – not at all authentic, but my wife prefers it to the authentic ones I pain over for hours…

Sweet and sour balti chicken