Brit Style Curry
Discover the comforting flavors of a classic *Brit Style Curry*, a dish that perfectly encapsulates the fusion of Indian-inspired spices and hearty British charm. This easy-to-make recipe features tender chicken thighs simmered in a fragrant blend of curry powder, turmeric, cumin, and paprika, creating a rich and warming sauce. The addition of tomatoes, coconut milk, and sweet peas balances bold spices with creamy texture and a hint of sweetness. With just 15 minutes of prep and 35 minutes of cooking time, this one-pot wonder is perfect for weeknight dinners or casual gatherings. Serve over fluffy basmati rice, and don’t forget a sprinkle of fresh cilantro for a vibrant finishing touch. Perfectly portioned to serve four, this curry is a must-try for fans of hearty, home-cooked meals with a global twist.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 500 grams, boneless and skinless, cut into bite-sized pieces chicken thighs
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 400 grams canned chopped tomatoes
- 250 milliliters chicken stock
- 200 milliliters coconut milk
- 100 grams frozen peas
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 250 grams (to serve) basmati rice
Instructions
Heat the vegetable oil in a large saucepan or skillet over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the chicken pieces to the pan and cook until lightly browned on all sides, about 5-7 minutes.
Sprinkle in the curry powder, turmeric, cumin, and paprika, and stir well to coat the chicken in the spices.
Pour in the canned chopped tomatoes and chicken stock. Stir to combine and bring the mixture to a simmer.
Lower the heat, cover the pan, and simmer gently for 20 minutes, stirring occasionally.
Stir in the coconut milk and add the frozen peas. Season with salt and black pepper to taste.
Let the curry simmer uncovered for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
While the curry is simmering, cook the basmati rice according to the package instructions.
Once the curry is done, garnish with fresh chopped cilantro if desired.
Serve the curry hot over a bed of cooked basmati rice.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 7496 mg | 326% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 42.2 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2971 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
