Chicken Curry in a Hurry


For the sauce:

1 onion

1 red pepper, deseeded and sliced

500g chicken, chopped

1 tbsp tomato purée

1 tin of coconut milk

1 tbsp mild curry powder

1 clove of garlic, crushed


Dash of malt vinegar

Fresh coriander, chopped (optional)

Juice of ½ a lemon

For the rice:

1 mug of basmati rice

2 mugs of boiling water

Pinch of turmeric



  1. Heat a medium sized pan on a low heat, add a little oil and then add the rice and a pinch of turmeric. Fry gently until the rice seems translucent and all grains are covered in the turmeric. Add the boiling water (beware the pan may spit a bit at first), stir once and bring to the boil. Reduce the heat to a simmer and leave with a lid on stirring regularly.
  2. Remove the lid after 8 minutes. All the water will be absorbed and small holes will have started to appear on top with a quiet crackling sound. This is when you know it is cooked. Take off the heat and do not stir. Leave the rice to rest for a few minutes with the lid on.
  3. While the rice is cooking, heat a frying pan on a medium heat with a little oil, add the chicken and brown.
  4. In a separate pan, sweat off the onions until they are soft and brown, add the pepper and cook for one minute.
  5. Reduce to a low heat then add the curry powder, garlic and vinegar. Cook until all the vinegar has reduced.
  6. Add the tomato purée, cook for 1 minute and then add the coconut milk. Bring to the boil and turn the heat down to a simmer.
  7. Place the browned chicken on some kitchen towel to absorb any unwanted grease.
  8. Add the chicken to the sauce and simmer until the chicken has cooked through. Finish with lemon juice.
  9. Stir fresh coriander through the rice and serve with sauce, sprinkling over some more coriander to finish.