Chicken Curry with Grilled Chicken | Simple Curry Recipe

This is one of those dishes we come back to again and again on our Cooking Made Simple course. It’s not complicated, it’s deeply satisfying, and it teaches a technique that quietly transforms the end result: grilling the chicken properly before adding it to the curry.

Grilling first gives the chicken colour, depth and a slight smokiness that you simply don’t get if everything goes straight into the pan. It’s a small step, but it makes a big difference and it’s a technique you can take into all sorts of other dishes. We abslotyl love this simple chicken curry recipe and hope you do too!

Yarrow tip: getting grilling right

• Make sure your grill is fully up to temperature before the chicken goes in. A hot grill means good colour quickly, without drying the meat out.

• Position the tray as high up as possible in the oven, close to the heat source. This helps the chicken colour and caramelise rather than gently roast.

  
  

Simple Chicken Curry Recipe with Grilled Chicken

Ingredients (Serves 2, doubles and freezes well)

Chicken & Marinade

• 4 boneless, skinless chicken thighs

• 1 tablespoon vegetable oil

• 1 tablespoon curry powder

• Pinch of salt

Curry Sauce

• 100 ml double cream

• 1 onion

• 2 mixed bell peppers

• 100 ml water

Curry Paste

• 2 garlic cloves

• 10 g of ginger

• 1 tablespoon vegetable oil

• 1½ tablespoons medium curry powder

• 1 teaspoon of ground turmeric

• 10 g fresh coriander (approx.)

• 1 red chilli, optional

• 2 tablespoons of water

Grilled Chicken Curry Method

1. Prepare the onion base

Peel and finely dice the onion, keeping the root intact to help with neat dicing.Heat 1 tablespoon of vegetable oil in a large pan over a low heat. Add the onion with a pinch of salt and sweat gently until soft and translucent.

2. Make the curry paste

Place 2 garlic cloves, 10 g fresh ginger, 1 tablespoon vegetable oil, 1½ tablespoons medium curry powder, 1 teaspoon of ground turmeric, 10 g fresh coriander, 2 tablespoons water and 1 red chilli (if using) into a food processor and blitz to a smooth paste.

3. Prepare and marinate the chicken

Cut the chicken thighs into 3 cm chunks.In a bowl, mix the chicken with 1 tablespoon of the curry powder, 1 tablespoon of vegetable oil and a pinch of salt.Thread the chicken onto skewers and set aside.

4. Build the sauce

Add the curry paste to the softened onions and cook gently for 1–2 minutes until fragrant.Roughly chop the peppers into 2 cm pieces and add them to the pan.Add 100 ml double cream and 100 ml water, stir well and bring to a gentle simmer. Reduce the heat and allow the sauce to bubble softly.Once the peppers have softened and the sauce has thickened, turn off the heat.

5. Grill the chicken skewers

Preheat a grill pan, barbecue or oven grill to medium-high. Grill the chicken skewers for 8–10 minutes, turning once, until nicely coloured and just cooked through.

6. Finish the curry

Remove the chicken from the skewers and add it to the sauce.Cook for a further 5–10 minutes until the sauce has thickened slightly and the flavours are well balanced. Season to taste with salt and pepper, don’t be afraid to add a touch of sugar or lemon juice to balance the curry too.

Simple seasoning test

After seasoning with salt:

• If it still feels dull → add lemon

• If it tastes harsh → add fat or a pinch of sugar

• If it tastes balanced and rounded → stop

For more informaiton, upcoming curry classes and recipes to try at home visit www.yarrowcookeryschool.com