The original idea behind this recipe was to create create a curry that could be made in 20 minutes or less. I’m happy to say I did it. If you’re looking for a curry recipe that can be made quickly after work that also happens to taste fantastic, try this. It would be perfect over plain white rice.
I had some dosa batter ready so I decided to use the curry as a topping instead. To do this, I continued to reduce the chicken down over medium heat so that the sauce was nice and thick.
If you would like to try the dosa version as seen here, you will first need to make my dosa batter recipe. You can find it here.
Either way, I think you’re going to like this no-fuss curry.
When I made the dosas, I topped them with salad, fried gram bhujia (those are the small, thin noodles you see in the photo below) and a spicy yoghurt dressing. All the different textures and flavours really made this dish something special.
This recipe can serve up to ten. If you have any left over, both the curry and dosa batter freeze well.
To make the yoghurt dressing: Mix 1 cup (250ml) plain natural yoghurt with the juice of two limes, your favourite hot sauce (to taste) and salt and pepper to taste.
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- 2 tablespoons rapeseed oil
- 1 teaspoon black mustard seeds
- 20 curry leaves
- 2 onions - finely chopped
- 5 cloves garlic - finely chopped
- 1 inch (2.5cm) ginger - finely chopped
- 2 - 5 green chillis - cut into thin rings
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- ½ teaspoon red chilli powder
- 200g chopped tomatoes
- 4 chicken breasts - cut into bite sized pieces
- 200ml cream coconut
- Salt and pepper to taste
- 1 batch dosa batter
- Shredded lettuce
- Fried gram bhujia
- Yoghurt dressing (see above)
- Heat the oil over medium high heat until hot. When bubbling, add the mustard seeds. When these begin to pop, toss in the curry leaves.
- Temper the mustard seeds and curry leaves for about 30 seconds in the hot oil and then add the chopped onions.
- When the onions turn translucent and soft, add the garlic, ginger and chillies.
- Fry for about a minute and then stir in the ground spices.
- Add the chopped tomatoes followed by the chicken and just enough water to cover.
- When the chicken is almost cooked through, stir in the cream coconut. Season with salt and pepper to taste and serve or reduce down to a thick sauce for dosas.
- Follow my dosa recipe here to get your dosas just right and top as photographed.
Cocofina Coconut is a sponsor of my blog. I highly recommend their product. Their cream coconut is so thick and second to none. You can get more information here about this and their other products.