Hurry Home Chicken Curry

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Back in the day when my friends were tucking into roast beef and Yorkshire puddings for Sunday lunch, in my house, we’d be eating rice and peas (black beans), and chicken prepared in various ways. I would cook the family recipe, but over the years I’ve transformed it into this quick as a flash version, but never fear it still remains the most delicious curry ever.

I have called it ‘Hurry Home’ because generally, as with most curries, it’s best made the day before so the flavours can bloom; then when you get home you can just reheat it and relax into a big plateful…

Prep Time: 10 minutes

Cook time: 25 minutes

Serves: 4

Ingredients

8 chicken thighs
1 medium onion, sliced
2 cloves garlic, roughly chopped
1 tbsp garlic salt
1 tbsp thyme, dried
1 tsp hot paprika
3 tbsp olive oil
1 red chilli, with seeds, chopped
1 sprig fresh thyme
4 tomatoes, chopped
250ml chicken stock
1 tbsp plain flour

Instructions

Pop the chicken in a large resealable bag, add the onion, garlic, herbs, spices, oil and a generous crack of black pepper, give it a good toss, ensuring the marinade is rubbed right into the meat. If you have time, seal the bag, place in the fridge and allow to marinate for at least 30 minutes.

When ready to cook, scrape as much of the onion and garlic mixture off the chicken pieces as possible (as these will burn when sealing the meat). Place 2 tbsp oil in a heavy bottomed saucepan and seal your chicken until golden all over.

Toss the remaining garlic and onion mixture, along with the chilli in to the pan with the chicken and cook for 3 – 5 minutes, ensuring you scrape all the wonderful flavour from the bottom of the pan. Toss in the fresh thyme, half the tomatoes and the stock.   Increase the heat, when boiling, sprinkle over the flour, stir, taste, season and reduce to a simmer. Cover and cook for 15 minutes.

Remove the lid add the remaining tomatoes stir and taste again, cook for a further 5 minutes, then serve with fluffy white rice or my coconut rice and black beans – in the Jamaican section, right here on the website!