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Ingredients

  • 2 medium3.0 medium4 medium6 medium onions2 medium onions
  • 1 whole1 1⁄2 whole2 whole3 whole green pepper1 whole green pepper
  • 2 lb / 908 g3.0 lb / 1362.0 g4 lb / 1816 g6 lb / 2724 g chicken pieces2 lb / 908 g chicken pieces
  • 2 T3.0 T4 T6 T Balti Curry Paste2 T Balti Curry Paste
  • 1 bunch1 1⁄2 bunch2 bunch3 bunch fresh coriander/cilantro1 bunch fresh coriander/cilantro
  • 8 oz / 226 g12.0 oz / 339.0 g16 oz / 452 g24 oz / 678 g whole tomatoes8 oz / 226 g whole tomatoes
  • 1⁄2 c / 114 g3⁄4 c / 171.0 g1.0 c / 228 g1 1⁄2 c / 342 g water1⁄2 c / 114 g water
  • 6 cubes9.0 cubes12 cubes18 cubes chicken boulion6 cubes chicken boulion
  • 1⁄2 c / 125 g3⁄4 c / 187.5 g1.0 c / 250 g1 1⁄2 c / 375 g plain yoghurt1⁄2 c / 125 g plain yoghurt
Indian

This is a super simple weeknight curry using store bough sauce.

Method

  1. Cut the onions, peppers and chicken into 1 inch by 1/2 inch pieces.
  2. Fry them with a little oil in a high-sided pot.
  3. Add the Curry paste, tomatoes, water, chicken cubes and 1/2 of the coriander.
  4. Cook for 30 minutes on low simmer.
  5. Right before serving, add the remaining coriander and stir in the yogurt.
  6. Serve with rice.

Servings

4-6

Category

Main

Prep time

20 minutes

Cooking time

40 minutes

Cuisine

Indian

Author

Scale recipe: 1 × | 1½× | 2 × | 3 ×

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