We absolutely LOVE curries in our house. We cook one pretty much every week, usually at the weekend. Not one for meal routines, the main reason we usually have them at the end of the week is the due to the amount of time they take to prep and cook. Most curries, especially those involving fattier meats such as lamb or beef take a good couple of hours of slow cooking.
The good news is that today’s recipe is perfect as a midweek treat! It should take no longer than 40 minutes from start to finish, making it perfect for when you fancy a curry in a hurry! The best thing about it is that it’s all done in one pot and has relatively few ingredients (but is still big on flavour).
A great addition is an incredibly fresh and vibrant Indian Slaw, inspired by a meal I recently had from an Indian street food pop-up stall at a food festival. It packs a real punch and works beautifully to cut through the richness of the curry.
If you’ve never made a curry from scratch before then this is the one for you – it will beat jar sauces any day of the (mid)week. The chicken thighs will taste fantastic and stay wonderfully moist. If you’re not a fan of chickpeas then leave them out, but they do add a nice texture to proceedings. Go on, try it tonight!
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Tip: If you don’t like chickpeas then swap them for a few handfuls of chopped mushrooms.