Curry in less than 20 minutes? Here’s how.
No actual recipe was given, so the amounts are guess work
Place the following into a cold wok
– 2 chicken breasts diced or sliced. I often use 3 or 4 chicken thighs instead
– 1 large onion very finely chopped or ‘whizzed’ in a food processor, along with ginger and 4 or 5 garlic cloves and a chilli if you want it hot
– 1/2 a 500g carton of passata
– large pinch of salt
– yogurt – I don’t know how much – I just use a ‘blob’
– 1/2 tsp asafoetida (not essential)
– 1/2 mug cold water.
Turn the wok on, bring to the boil and cook for 5-7 mins on a high heat.
Reduce the heat and add the spices – he used about a dessert spoon – maybe a bit more of ‘basar’ – if you don’t have that then use a heaped teaspoon each of cumin, coriander, paprika and garam masala and about half a teaspoon each of turmeric, fenugreek and chilli. Feel free to add more to taste! Also add another ‘blob’ of yogurt and 2 chopped tomatoes. At this point he also added a ladle full of oil! I don’t and the curry’s still fine though probably doesn’t taste quite as good. Lower the heat, cook for another 5 mins and add some chopped coriander just before serving. Feel free to add frozen peas at the end, or frozen spinach or tinned chickpeas when you add the spices.
Note: The amounts of spice are to your personal taste – I often use more than what I’ve said here.