About us Companion Cookbook Mark's Easy Chicken Curry Recipe Easy Chicken Curry Here is Companion Mark's simple chicken curry recipe. This recipe is super easy and would be perfect to make in larger portions for dinner parties or for freezing to eat at a later date! Recipe makes - 4 portions Preparation time - 20 minutes Total cooking time - 50 minutes to 1 hour Ingredients for Chicken Curry 600g of Boneless Chicken Thighs or 375g of Chicken Breast if you prefer 2 Medium White Onions 4 Spring Onions 2 Large Garlic Cloves 1 Tablespoon of Korma Paste 1 Teaspoon of Madras Spice 1 Teaspoon of Chilli Powder Hand full of fresh Chives 150ml of Chicken or Vegetable stock 1/2 a Teaspoon of Salt 1 Tablespoon of Extra Virgin Olive Oil Step 1 - Prepare the vegetables Firstly, take the onions and slice them in half, this makes it easier to remove the skin. Then cut each end of the onion off and thinly slice in one direction. Once you have done that, slice the onion in the other direction to make small diced chunks. Then take the spring onions, making sure you have washed them to remove any sand and dirt and cut off the root and peel off the outside layer. Then dice into small rounds around 6mm thick. Next use a garlic crusher or knife to prepare the garlic into fine chunks and set aside. Then grab a small bunch of fresh chives and chop into fine pieces. Step 2 - Prepare the meat Whether you've chosen to use boneless chicken thighs (cheaper option) or chicken breasts you will still need to dice up the meat. Take your chicken meat and cut into large chunks around 3-4cm in size. Take time to remove any large pieces of sinew and fat if you are using boneless chicken thighs. Step 3 - Start cooking Now the prep is done it's time to start cooking! Place a large pan or wok on to the hob on a medium heat, then add in the olive oil and heat through. Once the oil has heated through add in your diced onions, spring onions and garlic. Sweat all the onions and garlic for a few minutes stirring continuously to ensure an even colour. Step 4 - Add the meat Once the onions and garlic have started to soften, add in the diced chicken and cook for around 5-10 minutes stirring regularly until the outside of the chicken has began to turn white. The chicken is not fully cooked at this point! Step 5 - Add the spices It's now time to add those all important spices. Add in the chilli powder and madras powder and still to coat all of the ingredients. Once the spices have warmed through add in the korma paste. Cook for around 5-10 minutes stirring regularly to ensure the spices have coated all of the chicken and the outside of the chicken is now fully white. Now add the stock and turn up the heat to a medium-high heat and simmer for 25-30 minutes stirring regularly to ensure it doesn't stick to the bottom! Step 5 - Finishing steps Once the curry has become a fairly thick consistency (not watery) and the chicken is fully cooked and tender add in the chopped chives to finish. If you prefer your curries creamy add in some double cream or creme fraiche at this point. Your curry is now ready to be served! Thank you for using Companion Mark's recipe, we hope you enjoy trying this delicious dish! Send us a picture of your easy chicken curry and we'll feature it on our Social Media! We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe. * Images taken for this recipe were taken whilst Companion Mark was cooking the dish for 17+ Companions. Images do not represent quantities that should be expected when cooking this recipe.