It tastes like it’s been simmered for hours, but this mild curry is done in a fraction of the time. Fuss-free, minimal faffing around and full-on flavours make it perfect for a weeknight dinner.
2 tbsp vegetable oil
1 brown onion, finely chopped
1 tsp sea salt
3 garlic cloves, finely chopped
4cm-piece (1.5”) ginger, peeled, julienned
2 long green chillies, deseeded and cut into fine strips (or feel free to leave the seeds in and roughly chop them)
1 large sprig fresh curry leaves
1/2 cinnamon stick
5 cardamom pods, bruised
1 tbsp mild curry powder, garam masala or roasted Sri Lankan curry powder
1 large tomato, chopped
800g (1 lb 12 oz) chicken thigh fillets, excess fat trimmed, cut into 4cm (1.5”) pieces
1 tbsp apple cider vinegar or white vinegar
¼ tsp ground black pepper
½ cup coconut milk
coriander (cilantro), to serve (optional)
lime wedges, to serve
steamed basmati rice, to serve
Heat the oil in a large, deep frying pan over high heat. Add the onion and salt. Reduce heat to low, cook, stirring often, for 5 minutes or until softened. Add the garlic, ginger and chilli and cook, stirring, for 1 minute or until aromatic. Stir in the curry leaves, cinnamon, cardamom and curry powder.
Add the tomatoes and stir to combine. Add the chicken, vinegar, black pepper and ¼ cup of water. Cover and cook, stirring occasionally, for 15 minutes or until the chicken is cooked and the curry is fragrant. Stir in the coconut milk and simmer for 5 minutes or until the sauce has thickened slightly. Remove from heat and top with coriander (if using).
Serve with steamed rice and lime wedges.
– Don’t worry if you can’t get hold of fresh curry leaves – simply leave them out entirely, or try and search out dried ones online, which might be easier to find. (Tip: I buy them fresh then store them in the freezer.)