10 minute chicken curry

10 minute chicken curry

Dish that takeaway! The first time I made this in ten minutes I did it to win a bet! However, I had all the ingredients and utensils laid out in front of me, which saved a lot of time -

bar 10 minute chicken curry
and I chopped the chicken into very small pieces. You can use leftover cooked chicken or turkey, which is even quicker.

Picture by Werner Van Peppen


For the Chicken Curry:

3 tbsp olive oil
1 medium onion, peeled and sliced
400g / 14oz chicken fillets, skinned and chopped
2 cloves garlic, crushed or chopped
1 green chilli, seeded and chopped
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 tsp tomato puree
¼ tsp garam masala or 1 tsp curry paste
2 tbsp double cream

For the Spicy Salad:

1 tbsp olive oil
¼ tsp ground black pepper
½ green chilli, seeded and very finely chopped (optional)
Pinch of salt (optional)
½ tsp runny honey
1 tbsp balsamic or cider or wine or malt vinegar
1 packet mixed green salad leaves a creamier texture.


Heat the oil in a frying pan, then put in the onion and fry for 1 minute. Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time. While the mixture is browning, make up the salad dressing. Take an empty jar with a lid and put in the olive oil, black pepper, chilli, salt, honey and vinegar. Screw on the lid and shake. Now add the salt, turmeric, cumin and coriander to the chicken mixture.

Stir well and continue to fry. Add the tomato puree and garam masala or curry paste, then fold in the cream. Put the salad leaves into a bowl, shake the dressing again, then pour it over the salad leaves and toss. Serve the chicken beside a pile of salad, or push everything into pitta bread pockets.


Use ¼ teaspoon of chilli powder instead of the green chillies.

(c) 2012