Easy chicken curry

Ingredients

• 1 tsp vegetable oil
• 1 medium skinless chicken breast, cut into 2-3 cm pieces
• 1 small spring onion, white part only, thinly sliced
• 3 g peeled ginger, finely grated
• ¼-⅓ tsp garam masala
• ½ tsp ground cumin
• 2-3 tbsp chicken stock
• 1 tbsp garlic, red chilli and tomato chutney (get Anjum's recipe here)
• 1-2 tbsp cream (pouring or double) 
• handful coriander stalks and leaves, coarsely chopped

Instructions

Heat the oil in a medium non-stick frying pan over medium-high heat. Add the chicken, spring onion and ginger and stir-fry for 1-2 minutes. Reduce the heat to low-medium, stir in the garam masala and cumin, then add the stock and simmer for 1 minute. Add the chutney and half the coriander, then simmer until the chicken is nearly cooked through. Stir in the cream, then check the seasoning and adjust with more chutney or cream, if necessary. Serve scattered with the remaining coriander. 

Visit the Anjum's Australian Spice Stories for recipes and more.

Note

• Total cooking time may vary depending on size and thickness of your chicken pieces and the cooking heat.