30-minute chicken curry

Make a speedy chicken curry. The spices are storecupboard staples, the technique simple, and it takes less than 10 mins to prepare – ideal for a midweek meal.

  • Prep:8 mins
    Cook:22 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 315
  • fat 21g
  • saturates 8g
  • carbs 9g
  • sugars 0g
  • fibre 2g
  • protein 22g
  • salt 0.9g


  • 2 tbsp rapeseed or sunflower oil
  • 4 garlic cloves, finely grated
  • 2 green chillies, 1 finely chopped, 1 sliced to serve (optional)
  • 350g passata
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • ½ tsp honey
  • 1 tbsp dried fenugreek leaves
  • 2 tbsp double cream
  • small handful of coriander, small handful of coriander, leaves picked, to serve cooked rice, to serve
  • 150g natural yogurt
  • ½ tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • ½ tsp ground coriander
  • 6 boneless and skinless chicken thighs, cut into 2.5cm pieces


  1. Heat the oil in a large, lidded saucepan over a medium-high heat, then add the garlic and chopped green chilli. Once these start to sizzle, pour in the passata, then cover and cook over a medium heat for 8 mins. Meanwhile, prepare the chicken. Put the yogurt, all the spices and ½ tsp salt in a bowl, and mix well. Add the chicken and mix until well coated. Set aside and keep covered until needed, or marinate for up to 24 hrs, if you have time.

  2. Once the passata is cooked, stir in the spices along with 100ml boiling water from the kettle. Scrape the excess marinade off the chicken and into the pan, then add the chicken, cover and cook over a medium heat for 10-12 mins until cooked through. Add the honey and fenugreek, and mix well. To serve, drizzle with the cream, sprinkle over the coriander leaves and the sliced green chilli, if using. Serve with cooked rice.

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