“With a jar of my garlic, red chilli and tomato chutney on hand, this chicken curry is not only super quick to make, but beautiful and deeply satisfying too.” Anjum Anand, Anjum's Australian Spice Stories
- 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
- 1-2 tbsp cream (pouring or double)
- handful coriander stalks and leaves, coarsely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
• Total cooking time may vary depending on size and thickness of you chicken pieces and the cooking heat.