michellem162
Full Member
Looking for a quick and easy curry recipe please? I only have curry powder at the moment so need some advice can never seem to find spices in the shops x
Quick curry
- Thread starter michellem162
- Start date
ashleigh2192
Member
I just chuck chicken/turkey in a pan with onions, peppers, garlic, tinned toms, curry powder and cumin seeds. Yumyum 
x
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Princess_Stevie
Gold Member
You can just fry off chicken / quorn pieces and vegetables (peppers, onions, mushrooms, etc.) and add a can of chopped tomatoes / passatta and your curry powder for something really quick and easy.
There's also the "mushy pea curry" (which is much nicer than it sounds!) which is the exact same recipe as above but with a can of mushy peas added too - they help to thicken up the curry and give it a nice consistency, as well as making it really filling. Some people blitz the peas and tomatoes together to make a smoother sauce, but I leave it so it is more rustic.
The spices should all be in the same place as the curry powder in supermarkets. They usually have a dedicated aisle / section for dried spices, herbs, etc.
There's also the "mushy pea curry" (which is much nicer than it sounds!) which is the exact same recipe as above but with a can of mushy peas added too - they help to thicken up the curry and give it a nice consistency, as well as making it really filling. Some people blitz the peas and tomatoes together to make a smoother sauce, but I leave it so it is more rustic.
The spices should all be in the same place as the curry powder in supermarkets. They usually have a dedicated aisle / section for dried spices, herbs, etc.
bilsat
Really likes to cook
Pete’s Spicy Chicken Curry (2014)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Chilli, deseeded (s) (sff)
1 Herb stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1Tbsp Hot madras curry powder
1 Tbsp Tomato puree (s) (sff)
200ml Chicken stockpot
400ml Tinned tomatoes (s) (sff)
460g Skinned chicken thighs (s) (ff)
S & P
Method
Cut the chicken into small pieces, removing any fat. In a frying pan sprayed with frylight, cook the chicken until it starts to go brown, remove from the pan & set aside.
Add more frylight to the pan then cook the onion, chilli & garlic, cook for a few minutes until the onions are soft. Add the cumin, coriander, turmeric & madras curry powder & mix, add the tomatoes, herb stockpot & cook for a few minutes, mixing well.
Return the chicken to the pan, add the tomato puree, chicken stock & season with the S & P, cook for 20-30 mins until the chicken is cooked through, in the meantime cook the rice of your choice.
(I also had some snap peas with mine)
* If you like a hotter curry then leave the chilli seeds in!
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Chilli, deseeded (s) (sff)
1 Herb stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1Tbsp Hot madras curry powder
1 Tbsp Tomato puree (s) (sff)
200ml Chicken stockpot
400ml Tinned tomatoes (s) (sff)
460g Skinned chicken thighs (s) (ff)
S & P
Method
Cut the chicken into small pieces, removing any fat. In a frying pan sprayed with frylight, cook the chicken until it starts to go brown, remove from the pan & set aside.
Add more frylight to the pan then cook the onion, chilli & garlic, cook for a few minutes until the onions are soft. Add the cumin, coriander, turmeric & madras curry powder & mix, add the tomatoes, herb stockpot & cook for a few minutes, mixing well.
Return the chicken to the pan, add the tomato puree, chicken stock & season with the S & P, cook for 20-30 mins until the chicken is cooked through, in the meantime cook the rice of your choice.
(I also had some snap peas with mine)
* If you like a hotter curry then leave the chilli seeds in!
