Anna’s Curry in a Hurry

Quick curry in about an hour.

Cut a medium sized packet of chicken breast into bite sized chunks and marinade with Patak’s Mild Curry Paste. It’s available in most supermarkets and is a perfectly decent substitute to measuring and adding all the spices separately.

Peal two large or three medium potatoes and par boil them for around ten to fifteen mins and then drain and set to one side to cool.

Meanwhile, chop a large onion, couple of cloves of garlic, and a couple of green chillies de-seeded. If you don’t have, you can use something else to heat up the curry to your liking, a couple of chillies makes the curry have a nice mild warmth to it. Also chop up a couple of large beef tomatoes.

Fry up the onion on a low heat in some marg or veg oil. Add the garlic and the green chillies and sweat together for a few mins. Then scrape the onion mixture into a bowl for a few mins because you need to sear the chicken in your pan to seal in the flavor a bit. So, sear chicken on a high heat for a couple of mins, stirring pretty often.

Add your onion/garlic/chilli and throw in your chopped tomatoes. Now add about two cups of water (may need to add a bit more water later) mixed with a couple of tablespoons of tomato paste, a couple of tablespoons of the Patak’s curry paste. Chop your par boiled potatoes into large bite sized chunks and throw them in the pot. Give it a good stir and pop the lid on. Check periodically to see if you need to add a little bit of water. Taste the mixture and extra of anything you think it needs. Simmer for ten mins or so and then remove from heat and let it rest for a while while you cook some Basmati rice. Serv with a sprinkling of chopped fresh coriander (cilantro).

Always tastes better the next day in my opinion.