Tailored to any busy household, easy chicken curry feeds a family of four in less than 45 minutes preparation time. Add extra vegetables, rice or noodles or even another can of chicken to stretch the recipe for extra guests or growing appetites. If you're in a hurry, use powdered ginger and frozen vegetables instead of taking the time to peel and chop fresh ingredients.
Bring 2 litres (8 cups) of water to a boil in a pan on the hob. Add rice or noodles -- or both -- as a starch base for the curry. Grate the ginger and carrots, and chop the celery. Open the canned chicken. Add the rice or noodles to the water and cook according to packet directions.
Heat the olive oil in a deep frying pan or a wok as soon as the noodles or rice are nearly done. When the oil begins to pop slightly, add the chicken and vegetables. Stir fry until the onions are clear. Add dry spices and continue to cook for about five minutes until the flavours blend together.
Remove everything from the heat. Drain excess liquid from the rice or noodles and season with butter or leave plain. Put the rice or noodles in a casserole dish and pour the stir-fried curry over the top.
Frozen pre-cooked chicken works as well as canned.
Things you need
- 1 litre (4 cups) canned chicken
- Olive oil
- 1 Large onion (sliced)
- 3 Cloves garlic (chopped)
- 1.25 cm (1/2 inch) cube chopped ginger
- 5 ml (1 tsp) coriander
- 1 ml (1/4 tsp) turmeric
- 2 ml (1/2 tsp) cumin seeds
- 2 ml (1/2 tsp) celery seeds
- 30 ml (2 tbsp) lemon or lime juice
- 4 Stalks chopped celery
- 250 ml (1 cup) grated carrots
- 1 Large packet of flat noodles
- 500 ml (2 cups) dry quick rice