SHORTCUT CHICKEN CURRY
This sneaky recipe uses tomato soup (!!!) as the base, because what is butter chicken if not tomato soup with a few extra spices thrown in. IDK why I always crave something spicy when I get back from a trip, but this recipe is my go to. It's easy, comforting, and I usually have everything I need already in my pantry. This is super customizable to suit your taste. Adjust the spice levels, use a different protein, add in cream - options are endless.
Total Time: 30 minutes
RECIPE
Combine the chicken with the rest of the marinade ingredients. Let it sit while preparing the curry.
In a large pan over medium-high heat, add 1 tbsp neutral oil. Once warm, add the thinly sliced red onion and cook until soft, about 5 minutes.
3. Add the chopped ginger and garlic. Cook for another 5 minutes, adjusting the heat as needed to prevent the garlic from burning.
4. Mix in the chicken and cook undisturbed for 3 minutes. Then mix again and cook undisturbed for another 3 minutes.
5. Reduce the flame to medium and add 1 ½ cups tomato soup. Mix well, scraping up all the browned bits at the bottom of the pan. Add the remaining tomato soup as needed. Cook for 5 minutes, stirring often.
6. Add 1 tsp garam masala, mix and cook for 1 minute. Taste and adjust for salt.
7. Serve warm with rice or naan!
NOTES:
Make sure to buy plain tomato soup! No garlic, herb, etc. flavoring.
Shortcut Chicken Curry
Ingredients
- 1 lb chicken thighs, cubed into 1-inch pieces
- 1 tbsp garam masala
- 1 tbsp chilli powder
- 1 tsp paprika (adjust to spice preference)
- ½ tsp turmeric
- 1 cup yogurt
- ½ tsp salt
- 1 red onion, thinly sliced
- 5-7 garlic cloves, finely chopped
- 1 inch ginger, peeled and finely chopped
- 2 cups tomato soup
- 1 tsp garam masala
- 1 tbsp neutral oil
- Salt
Instructions
- Combine the chicken with the rest of the marinade ingredients. Let it sit while preparing the curry.
- In a large pan over medium-high heat, add 1 tbsp neutral oil. Once warm, add the thinly sliced red onion and cook until soft, about 5 minutes.
- Add the chopped ginger and garlic. Cook for another 5 minutes, adjusting the heat as needed to prevent the garlic from burning.
- Mix in the chicken and cook undisturbed for 3 minutes. Then mix again and cook undisturbed for another 3 minutes.
- Reduce the flame to medium and add 1 ½ cups tomato soup. Mix well, scraping up all the browned bits at the bottom of the pan. Add the remaining tomato soup as needed. Cook for 5 minutes, stirring often.
- Add 1 tsp garam masala, mix and cook for 1 minute. Taste and adjust for salt.
- Serve warm with rice or naan!
Notes
- Make sure to buy plain tomato soup! No garlic, herb, etc. flavoring.