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30 Minute Chicken Vindaloo

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When people think of vindaloo, they usually think spicy curry! That's true but when you make your own vindaloo, like this 30 minute chicken vindaloo, you are in control of how spicy or mild you make it. This is a curry house version of vindaloo and not to be mistaken with the authentic Goan pork vindaloo on my other blog that is also not to be missed.

30 minute chicken vindaloo in a serving bowl next to rice.

About this recipe.

This 30 minute chicken vindaloo is similar to the 30 minutes vindaloo in my cookbook The Curry Guy One Pot. It’s a bit different in that you blend the onions before adding them. There is more than one way to get from A to B.

In this method, you can easily do all the blending before you start cooking. This is an authentic Indian technique which works really well and is similar to the way I cooked the Butter Chicken in my book The Curry Guy BBQ.

Ingredients

As with many curries, this 30 minute chicken vindaloo has a lot of ingredients in it. Get them prepared and ready before you start cooking. It’s much easier that way. When it comes to the chillies and chilli powder, follow the recipe for a good spicy vindaloo or adjust these to taste. There’s no point making a curry so hot no one will eat it!

The ingredients for the recipe on a counter top.
  • Boneless and skinless chicken thighs or breasts
  • FOR THE MARINADE
  • Garlic and ginger paste
  • Kashmiri chilli powder
  • Ground turmeric
  • Salt
  • Juice of one lime
  • FOR THE CURRY
  • Ghee or rapeseed (canola) oil
  • Green cardamom pods
  • Star anise
  • Indian bay leaf
  • Green bird’s eye chillies
  • Scotch bonnet chillies, finely chopped
  • Onions
  • Salt
  • Garlic and ginger paste
  • Ground cumin
  • Ground coriander
  • Paprika
  • Garam masala
  • Ground black pepper
  • Madras curry powder
  • Sugar (more or less to taste)
  • Passata
  • Chicken stock or water
  • Potato
  • White distilled vinegar
  • Kasoori methi (dried fenugreek leaves)
  • Salt to taste
  • Limes to serve
  • Coriander (cilantro)

See recipe card for quantities.

Instructions

Below you will find my step by step photos of when I made this 30 minute chicken vindaloo. You can, however prepare and cook things at a time that is convenient to you. Blend the onions a day before serving, for example or get the chicken cooked.

Mixing the chicken with the marinade ingredients in a bowl.
  1. Step 1: Mix the chicken with the marinade ingredients until completely coated. Leave for 30 minutes to 4 hours. You can go straight to cooking if time is an issue.
Frying the chicken.
  1. Step 2: Fry the chicken in one layer for 4 minutes in ghee or oil over a medium-high heat. Then flip it over to cook for another 4 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked at this point.
Infusing the whole spices in ghee in the pan.
  1. Step 3: Using the same pan, heat 2 tablespoon ghee or oil over a medium-high heat. Stir in the cardamom pods, cinnamon stick, star anise and Indian bay leaf to infuse in the oil for about 30 seconds.
Stirring the chopped chillies into the hot ghee.
  1. Step 4: Add the chopped chillies and fry for about 3 minutes, stirring regularly.
Blending the onions into a smooth paste.
  1. Step 3: Blend the onions into a smooth paste. This can be done before you start cooking if more convenient.
Adding the blended onions to the pan.
  1. Step 4: Stir the blended onions into the chillies and spices in the pan and fry, stirring regularly for about 7 minutes to soften or until they begin to turn a golden brown.
Stirring the passata and the stock into the pan.
  1. Step 3: Stir in the ground spices and sugar and then add the passata and the stock or water and bring to a simmer.
Returning the chicken to the pan to simmer and cook through.
  1. Step 4: Return the chicken to the pan and stir to coat with the simmering sauce. Cover the pan and let it simmer over a medium heat for about 10 minutes.
Stirring in the potatoes, vinegar, kasoori methi and salt to taste.
  1. Step 3: Add the cooked potatoes, if using. Then stir in the vinegar, kasoori methi and salt to taste.
Chicken vindaloo in a serving bowl.
  1. Step 4: Garnish with coriander and sliced chillies if you like.

Substitutions

For that famous curry house chicken vindaloo flavour, I recommend using the ingredients above and in the recipe card below. You can, however substitute other ingredients to suit your dietary needs or to use up leftovers in the fridge.

Try lamb or beef - Any protein can be used to make this vindaloo. You might like to try lamb or beef. If so, cut it quite small so that it becomes tender fast. I did this in my 30 Minute Lamb Rogan Josh recipe if you want to have a look.

Vegetarian - Why not replace the chicken for cubed paneer? simply follow the steps in this recipe and brown the paneer in the pan instead of the chicken. You can even marinate it in the same way! You might also like to add additional vegetables to bulk it up. Try mushrooms, sliced bell peppers, courgettes (zucchini) or cubed squash.

Use Different Chillies - In the recipe I use finger chillies and scotch bonnet chillies. The finger chillies aren't really hot but the scotch bonnet are. If you don't want a really spicy vindaloo, I recommend not using the scotch bonnet chillies. You could add more finger chillies if you like as a substitute or keep the chillies to a minimum for a milder curry.

Seafood - Prawns work really well in a vindaloo as does any meaty fish like cod, halibut or swordfish. When adding seafood, add it right at the end of cooking when your sauce is seasoned and cooked to your liking. If you add prawns too soon, they will overcook and become rubbery. Meaty fish will break apart when added too soon.

Equipment

You don't need any special equipment to make this 30 minute chicken vindaloo. Just a good sturdy pan or wok will do the job.

You will need a blender to blend the onions into a paste. A chefs knife might also come in handy.

Storage

Curries like this 30 Minute Chicken Vindaloo actually taste better the next day. So feel free to make it a day or two ahead of serving.

Fridge:
Store cooled vindaloo in an airtight container and eat within 2–3 days. Reheat on the hob or microwave until piping hot. Reheating on the hob (stove) is my preferred method. To do this, heat it up gently over a medium heat until hot.

Freezer:
Freeze cooled rogan josh in a sealed container for up to 3 months. Defrost in the fridge overnight or reheat from frozen on the hob or in the microwave until steaming hot.

Top Tip

Don't be silly with the chillies! Yes, I know... vindaloo is famous for being a very hot curry. I love it but most of my family doesn't when I make it too hot. Go easy on the chillies and chilli powder if you aren't sure how hot it will be. You can always add more at the end of cooking if you find it too mild.

FAQ

Can I use tandoori chicken tikka instead?

Of course! This is a 30 minute recipe so I kept the work to a minimum. If you make tandoori chicken tikka, you can add that instead. It will add a delicious layer of flavour.

How spicy is this vindaloo?

It shouldn't blow your head of but it is spicy. It's nowhere near as spicy as some curry house style vindaloos but you can easily adjust the chillies and chilli powder to make it as spicy or mild as you like.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

Chicken vindaloo curry in a serving dish.

30 Minute Chicken Vindaloo

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

You're going to get a restaurant quality chicken vindaloo with this recipe. Instead of using a base sauce as is done in restaurant style curries, you are going to use more authentic methods to make a vindaloo. The spice level can easily be adjusted to taste.

4.0 Stars (2 Reviews)

Ingredients

  • 800g boneless and skinless chicken thighs or breasts, cut into bite sized pieces
  • FOR THE MARINADE
  • 2 tablespoon garlic and ginger paste
  • 2 tablespoon Kashmiri chilli powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt
  • Juice of one lime
  • FOR THE CURRY
  • 3 tablespoon ghee or rapeseed (canola) oil
  • 6 green cardamom pods
  • 2 star anise
  • 1 Indian bay leaf
  • 2 green bird’s eye chillies, finely chopped
  • 2 scotch bonnet chillies, finely chopped
  • 2 onions, roughly chopped
  • 1 teaspoon salt
  • 2 tablespoon garlic and ginger paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground black pepper
  • 1 tablespoon Madras curry powder
  • 1 teaspoon sugar (more or less to taste)
  • 250g ( 1 cup) Passata
  • 250ml (1 cup) chicken stock or water
  • 1 potato, peeled and cut into bite sized pieces and boiled until cooked through (optional)
  • 2 tablespoon white distilled vinegar
  • 1 teaspoon kasoori methi (dried fenugreek leaves)
  • Salt to taste
  • 2 quartered limes to serve
  • 3 tablespoon coriander (cilantro) finely chopped

Instructions

  1. In a mixing bowl, stir the chicken pieces together with the 2 tablespoons garlic and ginger paste, one tablespoon Kashmiri chilli powder, ½ teaspoon ground turmeric and 1 teaspoon salt until the meat is completely coated. Allow to marinate for 30 minutes or up to 4 hours. You can also just go straight to cooking if time is an issue.
  2. Blend the onions until you have a smooth onion paste and set aside.
  3. When ready to cook, heat 1 tablespoon ghee or oil in a frying pan over a medium-high heat. When bubbly hot, add the marinated chicken in one layer and fry on one side for 4 minutes. Then flip the chicken pieces over to fry the other side for 4 minutes. Transfer to a plate and set aside.
  4. Add two tablespoon ghee or oil to the pan and stir in the star anise, cardamom pods and Indian bay leaf, if using. Allow these ingredients to infuse into the oil or ghee for about 30 seconds and then stir in the chopped finger chillies and scotch bonnet chillies. Fry for another minute, stirring continuously, being very careful not to burn the spices.
  5. Now pour in the blended onions and fry for about 7 minutes, stirring regularly until the onions are turning a golden brown.
  6. Add the garlic and ginger paste and stir it into the onion mixture for about 30 seconds.
  7. Add the ground spices and sugar and stir well to combine before pouring in the passata and chicken stock or water.
  8. Bring it all to a steady simmer and then return the chicken to the pan. Cover and simmer over a medium heat for 10 minutes.
  9. After 10 minutes, lift the lid and add the vinegar and cooked potatoes, if using. Over a medium-high heat, reduce the sauce down to thicken to your personal preference.
  10. To finish, add the kassori methi (dried fenugreek leaves) by rubbing them between your fingers over the sauce. Try a mouthful and adjust the flavours to taste. You can always add more chilli powder for a spicier sauce. Just let it simmer in the sauce for a couple of minutes.
  11. Season with salt to taste.
  12. Serve hot with lime wedges that can be added to taste at the table and garnish with the chopped coriander.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 837Total Fat: 48gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 289mgSodium: 3394mgCarbohydrates: 33gFiber: 7gSugar: 11gProtein: 62g
© Dan
Cuisine: Indian / Category: Indian

30 Minute Chicken Pathia

By

If you’ve ever visited a British curry house, there’s a good chance you’ve seen Chicken Pathia on the menu. This curry isn’t as famous as tikka masala or madras, but it holds a special place in the hearts of curry lovers who crave bold flavours. A perfect blend of sweet, sour, and spicy, Chicken Pathia is easy to prepare and tastes amazing!

In this blog post, I’ll walk you through how to make a curry house Chicken Pathia curry in just 30 minutes. It's perfect for a weeknight dinner or weekend treat.

30 Minute Chicken Pathia on a serving plate next to rice and naans.

About this 30 minute chicken Pathia recipe.

I have no idea where you keep your ingredients and how quickly you can get your hands on them. So by 30 minutes, we are talking cooking time. I keep all my spices labelled and can get to them quickly, so for me, it only takes about 5 minutes to get everything ready.

The cooking time of this famous sweet and sour curry can probably be done in about 20 minutes. It's really that fast!

I have used a very simple marinade for the chicken but you could pimp it up some and try the tandoori chicken tikka I used in this butter chicken. It adds another delicious layer of flavour.

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Ingredients for 30 Minute Chicken Tikka Masala

There are quite a few ingredients in this chicken Pathia. Get them all measured out and ready before you start cooking and it's a breeze.

Ingredients for the recipe on a counter top.
  • Ghee or rapeseed (canola) oil
  • Boneless, skinless chicken thighs or breasts
  • Turmeric
  • Salt
  • FOR THE PATHIA SAUCE
  • Onions
  • Rapeseed (canola) oil or ghee
  • Garlic and ginger paste
  • Garam masala or curry powder
  • Kashmiri chilli powder
  • Sugar
  • Passata
  • Chicken stock or water
  • Mango chutney
  • Tamarind concentrate
  • Kasoori Methi (dried fenugreek leaves)
  • Lemon juice
  • Fresh coriander (cilantro)
  • Salt to taste

See recipe card for quantities.

Step by step photos.

Check out my step by step photos to see just how easy it is to make this 30 Minute Chicken Pathia! You could skip the marinated chicken and just fry up some chicken pieces or use leftover chicken.

The chicken frying in a pan.
  1. Step 1: Mix the chicken with the salt and turmeric and set aside. You can leave it to marinate for a while if you like. When ready to cook, heat 1 tablespoon ghee or oil in a pan. Cook in one layer for 4 minutes and then flip to fry for another 4 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked at this point.
Frying the chopped onions and red chilli in a pan.
  1. Step 2: Add the chopped onion and chilli to the pan and fry for about 3 minutes or until still crisp but just starting to cook through. Transfer to a plate and set aside.
Blending the two onions to a paste.
  1. Step 3: Blend the remaining onions to a smooth paste.
Adding the blended onion paste to ghee in a hot pan.
  1. Step 4: Add two tablespoons ghee or oil to the pan and fry the onion paste for about 10 minutes over a medium heat, stirring regularly.
Adding the garlic and ginger paste to fry for 30 seconds and the stirring in the chilli powder, garam masala and sugar.
  1. Step 5: Stir in the garlic and ginger paste and fry for an additional 30 seconds and then add the ground almonds, curry powder or mixed powder, paprika, tandoori masala, cumin, ground coriander and sugar. Stir well to combine.
Stirring in the passata
  1. Step 6: Pour in the passata and half of the stock or water and bring it to a simmer.
The chicken stock and passata in the pan.
  1. Step 7: Bring it all to a simmer and then stir in the chicken pieces.
Coating the chicken with the sauce.
  1. Step 8: Coat the chicken with the sauce. Cover and simmer over a medium heat for about 8 minutes.
Adding the tamarind concentrate, mango chutney and optional red food colouring to the pan.
  1. Step 9: Continue simmering to thicken the sauce to your liking. Then stir in the mango chutney, tamarind concentrate and red food colouring, if using. It is optional!
Returning the chopped fried onions and chillies to the pan and adding kasoori methi and lemon juice to taste.
  1. Step 10: Coat the chicken with the sauce. Cover and simmer over a medium heat for about 8 minutes.
Chicken Pathia on a serving plate with rice.
  1. Step 10: Season with salt to taste and adjust the other ingredients if needed. Serve with white rice and/or naans.

Substitutions

For the authentic curry house pathia flavour, I recommend using the ingredients above and in the recipe card below. You can, however substitute other ingredients to suit your dietary needs or to use up leftovers in the fridge.

  • Vegetarian - Why not replace the chicken for cubed paneer? simply follow the steps in this recipe and brown the paneer in the pan instead of the chicken. You can even marinate it in the same way! You might also like to add additional vegetables to bulk it up. Try mushrooms, sliced bell peppers, courgettes (zucchini) or cubed squash.
  • Use plain Chicken - In the recipe I explain how to make a good tandoori chicken marinade for the chicken. If time is an issue, you could just use plain chicken, chicken with another marinade or leftover chicken.
  • Try lamb or beef - You could give some new life to your Sunday roast leftovers or fry up some lamb leg meat or beef until tender and add it instead of the chicken.

Equipment

You don't need any special equipment to make this 30 minute chicken pathia. Just a good solid pan or wok will do. A good spatula and chefs knife will also come in handy.

Storage

You can store chicken pathia in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. To reheat it, you can simply place it in your microwave or better, heat it in a pan over a medium heat until hot.

This curry also freezes well for up to 3 months. If freezing, freeze in an airtight container or freezer bags. Be sure to label and date the containers before freezing. Allow to defrost in the fridge overnight before reheating.

Top Tip

Fry your blended onions on a medium heat to caramelize them! Cook slowly and let all the natural sugars release, leaving you with beautifully browned onions!

Final Thoughts

Chicken Pathia might not be as mainstream as other curries, but it’s one of the most flavour-packed dishes you can make at home. In just 30 minutes, you can create a takeaway-style curry that’s sweet, sour, spicy, and utterly addictive. Whether you’re new to Indian cooking or a seasoned spice lover, this Chicken Pathia recipe is a must-try.

So next time you're craving a curry night, skip the takeaway and make your own Chicken Pathia at home. It’s quicker, healthier, and way more satisfying.

FAQ

Does this 30 Minute Chicken Pathia taste like the real thing?

There are more than one way to get from A to Z. The curry house method which uses a base curry sauce gets slightly different results to cooking your pathia this way. That said, they are both very good and you might even prefer this method once you try it.

Do you need a base sauce for this recipe?

Nope. This 30 minute chicken pathia is cooked in one pan in a more traditional Indian style.

Don't you need to use a base sauce to make a proper curry house Pathia?

You do. And I have said exactly that in my books. This is really a cheat version but I think you are going to love it. By all means... If you enjoy cooking with a base sauce and using pre-cooked meats, do it. I do! I promise, however that you will get a great tasting Chicken Pathia with this recipe.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

30 Minute Chicken Pathia on a serving plate next to rice and naans.

30 Minute Chicken Pathia

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This is a quick and easy chicken pathia that tastes a lot like those you find at good curry houses. At restaurants, chicken breast is usually used but I recommend using chicken thighs as they have more flavour. For a spicier curry, use the red jalapeño or a spur chilli for a milder heat.

4.5 Stars (13 Reviews)

Ingredients

  • 800g skinless, boneless chicken thighs or breasts, cut into bite sized pieces
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt
  • 3 to 4 tablespoon ghee or rapeseed (canola) oil
  • 3 medium onions
  • 1 spur or red jalapeño chilli, thinly sliced
  • 2 tablespoon garlic and ginger paste
  • 2 tablespoon garam masala or curry powder
  • 2 teaspoon Kashmiri chilli powder
  • 1 tablespoon sugar
  • 250ml (1 cup) passata
  • 250ml (1 cup) low sodium chicken stock or water
  • 1 tablespoon smooth mango chutney
  • 1 teaspoon tamarind concentrate
  • 1 tablespoon Kasoori Methi (dried fenugreek leaves)
  • 2 tablespoon lemon juice
  • 3 tablespoon fresh coriander (cilantro), finely chopped
  • Salt to taste

Instructions

  1. Mix the chicken pieces with the salt and ground turmeric and set aside. You can let this marinate for a few hours if more convenient.
  2. Finely chop one of the onions and blend the other two into a smooth paste. Set aside.
  3. When ready to cook, heat 2 tablespoon ghee or oil over a medium-high heat. When sizzling hot, add the chicken pieces in one layer. Fry for 4 minutes on one side and then flip to fry the other side for 4 minutes.
  4. Transfer the chicken pieces to a plate and set aside. The chicken may not be completely cooked through at this point.
  5. Add another tablespoon ghee or oil to the pan if needed. When hot, stir in the chopped onion and fry for about 3 minutes or until crispy but just beginning to turn soft. Transfer to a plate with a slotted spoon and set aside.
  6. Add another tablespoon of oil to your pan, if needed and pour in the blended onions. Fry over a medium heat for about 7 minutes or until the onions are just beginning to turn a golden, but light brown,
    Stir in the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
  7. Now add the garam masala or curry powder, chilli powder, and sugar and fry for a further 30 seconds.
  8. Pour in the passata and bring it all to a simmer. Then pour in half of the chicken stock or water. Bring to a simmer and the return the chicken pieces to the pan.
  9. Stir in the mango chutney and tamarind concentrate. Then cover the pan and let it all simmer over a medium heat for about 5 minutes. Remove the lid and continue simmering over a medium-high heat to thicken the sauce to your preferred consistency. If the sauce is too dry for your liking, you can always add more of the chicken stock or water.
    At this point, you can add a little red food colouring but that is optional.
  10. Try the sauce and add lemon juice and salt to taste. You can also add more sugar if you think it needs it to counter the tartness of the tamarind and lemon juice.
  11. Garnish with the chopped coriander and serve hot.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 789Total Fat: 58gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 344mgSodium: 766mgCarbohydrates: 20gFiber: 3gSugar: 10gProtein: 52g
© Dan
Cuisine: Indian / Category: Indian

Pesto and mozzarella stuffed flatbread

By

Golden, fresh and cheesy! These Pesto and Mozzarella Stuffed Flatbreads are so easy to make and need only 2 ingredients for the dough! You just have to try them!

Finished pesto and mozzarella stuffed flatbreads

About this recipe:

You may have seen viral stuffed flatbreads all over your social media. That is because of how easy and simple they are to make and how versatile they can be! Using only 2 ingredients for the dough, your imagination and culinary creativity can go wild with the flavours you want to pack inside! We were inspired to stuff them with the classic combination of pesto and mozzarella when we had some of our Homemade Pesto left over. Its a quick and tasty way to use up any left over ingredients you have and you just have to try these Pesto and Mozzarella stuffed flatbreads!

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Ingredients

Ingredients for pesto flatbreads
  • Parmesan
  • Basil
  • Olive oil
  • Pine nuts
  • Grated mozzarella
  • Self raising flour
  • Greek yoghurt

See recipe card for quantities.

Step by step photographs:

flour and greek yoghurt in a bowl
  1. Step 1: Sift your self raising flour into a bowl and add your Greek yoghurt.
shaggy dough formed in a bowl
  1. Step 2: Mix together with a spoon to form a shaggy dough then use your hands to form a dough ball.
doughball formed for the flatbreads
  1. Step 3: Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
pesto ingredients in a food processor
  1. Step 4: Meanwhile, to a food processor, add your basil, pine nuts, parmesan and oil. Salt and pepper to taste.
Pesto ingredients blended
  1. Step 5: Blend until you have a smooth consistency.
Pesto set aside in a bowl
  1. Step 6: Place your pesto in a bowl and set aside.
flatbread dough split into 4 equal pieces
  1. Step 7: Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
dough flattened and smothered in pesto
  1. Step 8: To the centre of your disk add a spoonful of your homemade pesto.
flatbread dough filled with mozzarella
  1. Step 9: Top with a quarter of your mozzarella cheese.
dough and filling pinched together to form stuffed flatbread
  1. Step 10: Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
Flatbreads grilling in a pan
  1. Step 11: To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.
Pesto and mozzarella stuffed flatbreads pulled apart
  1. Step 12: Dig in!

Variations of Basil Pesto

Pesto is easy to tweak for different diets, so no one has to miss out on that fresh, herby goodness. Here are some simple swaps to make it work for everyone:

  • Swap Parmesan for: Nutritional yeast, ground almonds, or a little extra salt and lemon juice for depth.
  • Swap pine nuts for: Sunflower seeds, pumpkin seeds, or even hemp seeds.
  • Reduce oil and nuts, bulk with: Extra basil, spinach, or even courgette (zucchini) to lighten it up.

Once you’ve mastered a classic basil pesto, it’s time to mix things up! The beauty of pesto is how easily it adapts. Switch up the herbs, nuts, or even cheese for a whole new flavor. Here are some great variations to try:

Coriander & Lime: This one’s got a bit of a punch! Swap basil for coriander, use cashews or peanuts instead of pine nuts, and add a squeeze of lime. Perfect drizzled over grilled chicken, fish, or even stirred into a curry.)

Spinach & Basil Pesto: Want a milder, slightly sweeter pesto? Swap half the basil for fresh spinach. It’s a great way to use up leftover greens and gives a silky, vibrant sauce.

Variations

The beauty of this recipe is how simple it is to make so there aren't many variations for these pesto and mozzarella stuffed flatbreads. However, here are a few ideas to adapt this recipe to your personal tastes:

  • Cheese - grated mozzarella creates the perfect melty cheese pull, however fresh mozzarella would work as well. Just make sure you drain as much of the moisture as possible before adding it to your flatbreads.
  • Low fat - For this recipe we used full fat Greek Yoghurt, however for a low fat alternative you can certainly use 0% fat Greek Yoghurt. Your dough will be just as fluffy.

Equipment

You can easily create your dough disks by simply flattening the dough with your hands, however for a perfectly round and thin base you can use a rolling pin.

Storage

Refrigeration - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Good in the fridge for up to 2 days. To reheat, simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.

Freezing - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Store your pesto and mozzarella flatbreads in the freezer for up to 3 months. To reheat, allow them to defrost completely in the refrigerator. Simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.

Top Tip

As stated in the final step above, start dry frying your flatbreads on a low heat. This will allow the dough to cook all the way through. Then, turn the heat up to medium and you will start to see that wonderful golden finish on the dough. I have tried other recipes that say to cook your flatbreads on medium for the full cooking time and have found they are never quite cooked enough. I know we have come up with the perfect timings!

FAQ

Can I make the dough ahead of time?

Of course! Simply follow the steps above to make the super simple dough, then cover and refrigerate for up to 2 days. Bring the dough back to room temperature when you're ready to stuff it.

Why is my flatbread dough too sticky?

I always recommend having your bag of self raising flour at the ready to use if your dough isn't the right consistency. If you're finding your dough is too sticky then add ¼ a cup more flour at a time until its easy to work with.

How do I stop the filling from leaking out?

The simple answer is, don't overstuff your flatbreads. A generous spoonful of your filling will create the perfect dough to filling ratio. Make sure you pinch your dough well to seal all the delicious filling inside!

Looking for other lunch recipes like this? Try these:

Recipe

Finished pesto and mozzarella stuffed flatbreads

Pesto and mozzarella stuffed flatbreads

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Golden, fresh and cheesy! These Pesto and Mozzarella Stuffed Flatbreads are so easy to make and need only 2 ingredients for the dough! You just have to try them!

No Ratings

Ingredients

  • 2 tablespoons (15 g) parmesan
  • 2 cups (30 g) basil
  • 1 tablespoon oil
  • 1 tablespoon pine nuts
  • 1 cup (100g) grated mozzarella
  • 2 cups (200 g) self raising flour
  • ¾ cup (170 g) Greek yoghurt

Instructions

  1. Sift your self raising flour into a bowl and add your Greek yoghurt.
  2. Mix together with a spoon to form a shaggy dough then use your hands to form a dough ball.
  3. Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
  4. Next, add the pine nuts to a food processor and add the basil on top. Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.
  5. Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
  6. To the centre of your disk, add a spoonful of your pesto and a.sprinkle of mozzarella.
  7. Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
  8. To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 68mgCarbohydrates: 50gFiber: 2gSugar: 3gProtein: 10g
© Joe

Carne Guisada

By

Tender and spicy with rich, deep flavors! This Carne Guisada recipe is so simple to make and is unbelievably versatile and flavorful.

Carne Guisada

About this recipe:

You will see many variations of Carne Guisada online simply because 'Carne Guisada' translates to stewed meat. Most recipes, like this one, include chunks of beef, tomatoes, onion, garlic and bell peppers. The spice levels can be adapted easily to suit your own personal taste and this recipe shows you how to make it your own! The slowly stewed beef makes this dish unbelievably tender and simple to make, it practically cooks itself! You'll enjoy cooking up this Latin American dish just as much as I did and it will soon become a family favorite!

If you're a fan of Mexican stews, you may also like this Chili Colorado. Both this Carne Guisada and the Chili Colorado work perfectly in Birria Tacos.

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Ingredients

The ingredients can be easily sourced, though if you are in the UK like me, I used Amazon to order the ingredients I couldn't get hold of, the Guajillo peppers for example. You can very easily substitute ingredients which I outline below.

Ingredients for carne guisada
  • Dried Guajillo chillies
  • Stewing beef
  • Olive Oil
  • Bell pepper
  • Yellow onion
  • Jalapeno
  • Roma tomatoes
  • Garlic
  • Dried (Mexican*) oregano
  • Ancho Chilli powder
  • Cayenne Chilli powder
  • Cumin
  • Salt & Pepper
  • Beef Broth
  • Cilantro (coriander)

See recipe card for quantities. (*Use regular dried oregano if needed)

Step by step photographs:

chillies deseeded and stems removed
  1. Step 1: Start by deseeding your chillies and removing the stem.
Chillies toasting in a pan
  1. Step 2: Dry fry your chillies until fragrant - be careful not to burn them. Remove from the pan.
Chillies soaking in boiling water
  1. Step 3: To a bowl of boiling water, add your toasted chillies and allow to soak for 15 - 20 minutes.
Beef chunks browning in a pan
  1. Step 4: Meanwhile, to a large pan add a tablespoon of olive oil and on a high heat sear your beef in batches for 5 - 10 minutes.
Soaked chillies blended into a paste
  1. Step 5: Taste the dried chili liquid, if it is bitter then discard it. Transfer your soaked chillies to a blender and add a splash of your chili liquid if its not bitter and blend. If it is bitter then use a splash of beef stock.
vegetables for the carne guisada frying in a pan
  1. Step 6: Remove your meat from the pan. Add a tablespoon of olive oil, reduce the heat to medium and add your onions, garlic, bell pepper and fresh chili. Add a sprinkle of salt to release the moisture and cook for 5 minutes.
Spices for carne guisada added to the pan
  1. Step 7: Next, add your ground spices, soy sauce and your blended chili paste.
chili paste and soy sauce added to the pan and mixed
  1. Step 8: Stir together and fry the spices until fragrant.
Diced tomatoes added to the pan
  1. Step 9: Add your diced tomatoes.
Beef returned to the pan
  1. Step 10: Return your meat to the pan and stir together to coat it in your sauce, making sure to scrape the flavor from the bottom of the pan.
Beef broth added to the pan
  1. Step 11: Next, add two cups of your beef broth. Bring it to a simmer.
Carne Guisada simmering and covered with a lid
  1. Step 12: Cover and allow it to simmer over a low heat for 1 and ½ hours or until the meat is tender. Check on your stew and stir occasionally or add more broth if its looking too dry. You can keep it stewing in a heavy bottom pan for up to 6 hours if you'd like.
Carne Guisada thickened sauce
  1. Step 13: Remove the lid for the last 30 minutes of cooking to allow the sauce to reduce and thicken. You can also add corn-starch (see top tip below)
Served up Carne Guisada
  1. Step 14: Top with chopped coriander and serve with rice, refried beans and your favorite tortillas.

Substitutions

As I mentioned before, Carne Guisada simply means 'stewed meat' so it can be adapted and changed in endless ways to suit your tastes. Here are a few substitutions you can make:

  • Mexican Dried Chillies - If you can’t find guajillo or ancho chillies, which are easier to source in the US, simply leave them out, as the other ingredients work well together, or swap the ancho for a mild chilli powder like Kashmiri. If you haven't already, try Amazon!
  • Meat - if you're looking for an alternative to stewing beef, why not use pork shoulder or chicken thighs. Dark meat does work best for this stew however these alternatives will work.
  • Vegetarian - meaty mushrooms such as Portobello will give you the best texture for a vegetarian version of this stew. Simply fry the mushrooms instead of the beef, use vegetable broth and follow the steps above.
  • Vegetables - if you're after a bit more bite to your Carne Guisada, why not add potatoes or diced carrot when you add your beef broth.

Variations

My version of Carne Guisada is closer to the Mexican version using ancho chillies. However, here are some other variations that you can try:

  • Tex-Mex - Perfect for if you're finding it tricky to get your hands on Ancho chillies. Simply double the amount of fresh Jalapeños in this recipe and add a cup of your favorite Mexican beer! Serve with rice and refried beans!
  • Spicier - Ancho chillies aren't as spicy as they look but pack a lot of bold flavor. If you're wanting to add extra spice to your stew add a full teaspoon of cayenne pepper and ancho chili powder or more if you're feeling brave.
  • Milder - Like I've said before, this recipe is perfect for making it completely your own! Leave out the whole chillies al together if you're really not a fan of spice, its just that simple!

Make this dish a feast by serving up Guacamole and Pico de Gallo on the side.

Can I cook Carne Guisada in the slow cooker?

Yes you can slow cook this Carne Guisada recipe. Simply follow the steps in the instructions and when it's time to add the beef broth, transfer all ingredients to the slow cooker. Cook on low for 8 hours or medium for 4. The longer the better.

Can I cook this in the Instant Pot?

Yes! Sauté all the ingredients as instructed and top with beef broth, pressure cook on high for 35 minutes.

Storage

Fridge: Cool completely, then store in an airtight container for up to 3 days. The flavour often improves overnight!
Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight and reheat gently on the hob until piping hot.

Top Tip

If your carne guisada sauce isn’t as thick as you’d like, even after reducing with the lid off, mix 2 tablespoon of cornstarch with 2 tablespoon of water to make a slurry, gradually stir it in until you reach your preferred thickness. I like mine more brothy, but make it your own!

FAQ

How long should I cook carne guisada?

Aim for 1.5 to 2 hours on a gentle simmer for tender, flavorful meat. If you like, you can stew it for 4 to 6 hours on very low heat — just check occasionally and add a splash of water or stock if it starts to dry out.

My meat isn’t tender, what went wrong?

If the meat is still tough, it likely needs more time. Keep simmering gently until it softens. Rushing this dish won’t give you that melt-in-the-mouth result. Also, make sure you’re using a cut suited to slow cooking, like stewing beef or chuck.

My sauce isn’t thick enough, what can I do?

If reducing the sauce with the lid off hasn’t thickened it enough, mix 2 tablespoon of cornstarch with 2 tablespoon of water to make a slurry. Stir it in gradually until the sauce reaches your desired thickness. I prefer mine brothy, but it’s up to you!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Carne Guisada. I reccomend preparing Birria Tacos with your leftovers!

Recipe

Served up Carne Guisada

Carne Guisada

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Learn how to prepare Carne Guisada, a versatile and flavorful Mexican stew that transforms simple ingredients into a family favorite.

5.0 Stars (2 Reviews)

Ingredients

  • 4 Dried Guajillo chillies (see notes)
  • 2 lb (1kg) Stewing beef
  • 2 tablespoon Olive Oil
  • 1 Bell pepper (any) (diced)
  • 1 Yellow onion (diced)
  • 1 Jalapeno (finally diced)
  • 2 Roma tomatoes (chopped)
  • 1 Garlic (minced)
  • 1 teaspoon Dried (Mexican*) oregano
  • 1 teaspoon Ancho Chilli powder (see notes)
  • ½ teaspoon Cayenne Chilli powder
  • 1 teaspoon Cumin
  • Salt & Pepper (to taste)
  • 3 cups (700ml) Beef Broth
  • Handful Cilantro (coriander)

Instructions

  1. Start by deseeding your chillies and removing the stem. Dry fry your chillies until fragrant on a low heat - be careful not to burn them. Remove from the pan. To a bowl of boiling water, add your toasted chillies and allow to soak for 15 - 20 minutes.
  2. Meanwhile, to a large pan add a tablespoon of olive oil and on a high heat sear your beef in batches for 5 - 10 minutes. Take your time, this step adds a lot of the flavor. Make sure to fry in batches as you don't want to end up steaming the meat.
  3. Taste the dried chili liquid, if it is bitter then discard it. Transfer your soaked chillies to a blender and add a splash of your chili liquid, if its not bitter, and blend to a paste. If it is bitter then use a splash of beef stock.
  4. Remove your meat from the pan. Add a tablespoon of olive oil, reduce the heat to medium and add your onions, garlic, bell pepper and fresh chili. Add a sprinkle of salt to release the moisture and cook for 5 minutes.
  5. Next, add your ground spices, soy sauce and your blended chili paste. Stir together and fry the spices until fragrant then add your diced tomatoes.
  6. Return your meat to the pan and stir together to coat it in your sauce, making sure to scrape the flavor from the bottom of the pan then add two cups of your beef broth. Bring it to a simmer.
  7. Cover and allow it to simmer over a low heat for 1 and ½ hours or until the meat is tender. Check on your stew and stir occasionally or add more broth if its looking too dry. You can keep it stewing in a heavy bottom pan for up to 6 hours if you'd like.
  8. Remove the lid for the last 30 minutes of cooking to allow the sauce to reduce and thicken. You can also add corn-starch (see top tip in post)
  9. Top with chopped coriander and serve with rice, refried beans and your favorite tortillas. Enjoy

Notes

If you can’t find guajillo or ancho chillies, which are easier to source in the US, simply leave them out, as the other ingredients work well together, or swap the ancho for a mild chilli powder like Kashmiri.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 42mgSodium: 405mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 18g
© Joe
Cuisine: Mexican / Category: Mexican

30 Minute Keema

By

Looking for a quick and easy keema recipe that doesn’t skimp on flavour? This 30-minute keema delivers bold Indian restaurant-style taste without the long simmer time. It’s a weeknight winner, packed with rich spices, tender lamb, and ready in half an hour. Try it with naans, chapatis or this easy Basmati rice.

30 Minute Keema in the pan it was cooked in.

What is Keema (Indian Minced Meat Curry)

Keema (also spelled qeema) is a traditional South Asian minced meat curry, commonly made with lamb, beef, or chicken. This time, I used beef. It’s a household favourite across India, Pakistan, and Bangladesh and a go-to in many British Indian curry houses too.

You’ll often see keema matar (keema with peas), keema aloo (keema with potatoes), or spicy dry keema used in fillings for naan, samosas, or even dosas.

This version is made for busy cooks. It’s a fast keema recipe that hits all the right flavour notes... spiced, savoury, rich—in just 30 minutes.

Ingredients

Get all your ingredients prepared and ready before you start cooking. It’s a lot easier that way..

The ingredients for the recipe on a counter top.
  • Rapeseed (canola) oil or ghee
  • Cumin seeds
  • Onions
  • Garlic and ginger paste
  • Green finger chillies
  • Garam masala
  • Ground coriander
  • Ground cumin
  • Ground turmeric
  • Passata
  • Minced Beef, Lamb or Chicken
  • Water or unsalted chicken or meat stock
  • Kashmiri chilli powder or paprika
  • Coriander (cilantro)
  • Kasoori Methi (dried fenugreek leaves
  • Salt and Pepper to taste
  • Lime Wedges

See recipe card for quantities.

Step by step photos

Follow these step by step photos and see for yourself just how easy it is to make this 30 Minute Keema!

Blending the onions into a course paste.
  1. Step 1: Pulse blend the onions until you have a course paste. Smooth paste is also fine but I like a few small chunks. Set aside.
Mixing the keema with the stock
  1. Step 2: Place the minced (ground) meat in a large bowl and add the water or stock. Mix it well with your hand to break up the lumps.
Infusing the cumin seeds into ghee in a hot pan.
  1. Step 3: Place a large pan over a medium-high heat and add the oil or ghee. Stir in the cumin seeds and let them flavour the oil for about a minute.
Stirring the onions into the hot, cumin infused oil.
  1. Step 4: Add the onions and fry for about 7 minutes or until turning a golden brown.
Adding the garlic and ginger paste and chopped chillies to the pan.
  1. Step 5: Stir in the garlic and ginger paste and chopped chillies and let them fry for about a minute.
Adding the ground spices and passata to the pan
  1. Step 6: Now pour in the ground spices and Passata and stir well to combine.
Adding the ground beef and stock to the pan.
  1. Step 7: Stir in the ground beef that has been mixed with stock into the pan.
Breaking the meat up in the pan.
  1. Step 8: Begin stirring and pressing/scraping the meat with a large spoon to break up any large chunks as it cooks.
The 30 Minute Keema ready to cover and simmer.
  1. Step 9: Once you have a fine keema with no large lumps, it’s time to cover the pan.
Covering the pan to let the curry simmer.
  1. Step 10: Cover the pan and let it simmer over a medium heat for about 10 minutes.
Letting the sauce cook down.
  1. Step 11: After 10 minutes, raise the lid and let the curry simmer until you are happy with the consistency. To serve as a curry, I let it remain a bit liquidy. If using in samosa or naans, I cook it right down.
The 30 Minute Keema in the pan it was cooked in.
  1. Step 12: Add the Kasoori methi by rubbing it between your fingers over the sauce and season with salt to taste. Garnish with the chopped coriander and serve with lime wedges.

Why you'll love this quick keema recipe...

  • 30 Minute Meal - It's fast and easy, perfect for weeknights
  • One Pan Recipe - You'll only need one pan which means minimal cleanup!
  • Customizable - Use lamb, beef, chicken... any minced meat.
  • Indian Curry Flavour - Authentic taste with pantry-friendly spices
  • Meal Prep Friendly - Keeps well for leftovers and can be added to many different curries. Not just keema curries.

How to Serve Keema Curry

  • With steamed basmati rice or jeera rice
  • Rolled in chapatis or naan bread
  • As a filling for samosas or stuffed parathas
  • Topped on fries or baked potatoes
  • Inside a bun for a keema sloppy joe

Variations and Add-ons

There are many different variations and ways you can use this 30 minute keema.

Keema Aloo – Add diced potatoes with the mince

Keema Matar – Keep the peas for a classic combo

Spicy Keema – Add extra green chillies or use more chilli powder

Keema Wraps – Stuff into wraps with yogurt and pickled onions

Equipment

You don't need any special equipment to make this 30 minute keema curry. I used a frying pan with a lid to show you can cook a great curry with whatever you have. This is an easy, one pan meal!

Storage & Leftovers

This keema curry keeps beautifully!

Fridge: Store in an airtight container for up to 3 days

Freezer: Freeze for up to 3 months. Thaw overnight and reheat thoroughly

Meal Prep Tip: Make a double batch and portion for weekday lunches

Final Thoughts for this easy keema recipe.

This quick and easy 30-minute keema proves you don’t need to spend hours in the kitchen to enjoy a flavour-packed Indian curry. Whether you serve it with rice, roll it up in a naan, or tuck it into a wrap, this dish is versatile, satisfying, and full of real curry house flavour.

Try it tonight, and if you are on social media, please don’t forget to tag me into your creations!

Top Tip

Add water or stock to the meat - I know a lot of you might find this strange but it is a great way to achieve lump-free keema. As the keema cooks, the moisture is cooked down leaving you with an amazing keema that is fried to perfection.

FAQ

Can you make keema in advance?

Yes, in fact, it will keep in the fridge for about 4 days and also freezes well. Make a double batch so that you always have some on hand.

Do you have to add the water or stock to the meat?

You don't but this is a very popular and common way of preparing keema. Adding the liquid to the meat helps achieve a finer keema. You cook the liquid down and the keema gets cooked to perfection.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

The 30 Minute Keema in the pan it was cooked in.

30 Minute Keema

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This quick 30 minute keema tastes just like it has been cooking for hours but it only takes 30 minutes. It's easy and the keema can be used in so many ways... from adding it to different curries to wraps and samosas.

No Ratings

Ingredients

  • 4 tablespoon ghee or rapeseed (canola) oil
  • ½ teaspoon cumin seeds
  • 3 onions (about 500g/1 ¼ lbs.), roughly chopped
  • 2 tablespoon garlic and ginger paste
  • 3 green finger chillies, finely chopped
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 teaspoon Kashmiri chilli powder or paprika
  • 250ml (1 cup) passata
  • 500g (1 ¼ lbs.) minced meat such as beef, chicken or lamb
  • 500ml (2 cups) water or unsalted chicken or meat stock
  • 1 small coriander (cilantro), finely chopped
  • 2 teaspoon Kasoori methi (dried fenugreek leaves)
  • Salt and pepper to taste

Instructions

  1. Blend the onions until you have a course or smooth paste. I usually leave it a bit chunky as the onions do cook down. Set aside.
  2. Place the minced meat in a mixing bowl and add the water or stock. Work the liquid into the meat. It will be like a thick porridge consistency. Trust me here! Set aside.
  3. Heat the ghee or oil in a large frying pan over a medium-high heat. When it begins to glisten from the heat, stir in the cumin seeds and let them infuse into the hot oil for about a minute.
  4. Stir in the blended onions and fry, stirring regularly for about 7 minutes or until they are turning a golden brown
  5. Add the garlic and ginger paste and the chopped chillies and continuing frying for about a minute and then add the ground spices and the passata.
  6. Stir this all to combine into a deep red base masala and then add the meat and stock/water mixture.
    Stir and press the meat into the pan to break up any lumps. Take some time to do this as it really makes a big difference.
  7. Once you have broken all the lumps and you have a smooth keema mixture, cover the pan and let it simmer over a medium heat for 10 minutes.
  8. Then raise the lid and continue simmering until you are happy with the sauce consistency. If using the keema to wrap in a chapati or to use in samosa, you should let it cook right down until almost dry. If using as a curry, leave some of the thick sauce in it.
  9. Add the Kasoori methi by rubbing it between your fingers over the keema and then season with salt and pepper to taste.
  10. Serve garnished with the chopped coriander and the lime wedges which can be squeezed over the top to taste at the table.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 38gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 166mgSodium: 433mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 41g
© Dan
Cuisine: Indian / Category: Indian

30 Minute Chicken Madras

By

This is another in my 30 minute curry series that ticks all the boxes in next to no time. My 30 Minute Chicken Madras is not only quick to make but tastes just as good as the takeaway if not better. Following I'm going to show you how it's done and also give you a few tips on how you can make your chicken Madras even better.

30 Minute Chicken Madras in a serving bowl next to rice.

About this 30 Minute Chicken Madras

This 30 Minute Chicken Madras curry is quite similar to the Madras curries you find at the restaurants. It is, however slightly different as I use coconut milk in the sauce. Curry house style Chicken Madras doesn't usually have coconut milk in it but as the original was based on South Indian cooking, I wanted to give it a go.

If you are a real stickler to keeping things as they are at your favourite restaurant, you can skip the coconut milk and just add a little more stock. I do hope you try the coconut version though.

How do you serve this 30 Minute Chicken Madras Curry?

As with most curry house style curries, you want a good amount of sauce/gravy. You'll get that with this recipe, making it the perfect curry to serve with any of the following.

  • Basmati rice – simple and classic... Good, perfectly cooked rice is really all you need. Here's my no-fail recipe for Basmati rice.
  • Fresh naan or chapatis – If you like to scoop up your curry with bread like I do, either of these will do.
  • Onion salad and lime wedges – for that proper curry house vibe and to add a little colour to your plate.

Ingredients

To make things easy on yourself, be sure to get all your ingredients ready before you start cooking.

The ingredients for the recipe laid out on a counter top
  • Onions
  • Rapeseed (canola) oil or ghee
  • Chicken thighs or breasts
  • Kashmiri chilli powder
  • Salt
  • Black pepper
  • Juice of one lime
  • Dried Kashmiri chilies
  • Green cardamom pods
  • Garlic and ginger paste
  • Green finger chilies
  • Passata
  • Ground cumin
  • Ground coriander
  • Ground turmeric
  • Garam masala or Madras curry powder
  • Chicken stock or water
  • Lime pickle or smooth mango chutney
  • Thick coconut milk (optional)
  • Kasoori methi
  • Salt to taste
  • Fresh cilantro (coriander)
  • Limes

See recipe card for quantities.

Step by step photos.

I have included the following step by step photos so that you can see just how easy it is to make this 30 Minute Chicken Madras.

The chicken pieces marinating in a bowl.
  1. Step 1: Place the chicken pieces in a bowl and add the lime juice, one teaspoon Kashmiri chillies powder, salt and pepper. Stir well to combine. Let marinate for 30 minutes to 4 hours or if in a rush, you can go straight to cooking.
Blending the onions for the sauce.
  1. Step 2: Blend the onions until you have a smooth paste. Set aside.
Frying the chicken pieces to brown them.
  1. Step 3: Add two tablespoons of oil or ghee to a pan over a medium-high heat. Fry the chicken for 4 minutes on one side and then turn to cook for another 4 minutes. Transfer to a plate and set aside. It might not be completely cooked through at this stage.
Infusing the whole spices in oil or ghee.
  1. Step 4: Returning to your pan, heat two more tablespoons oil or ghee over a medium-high heat and let the spices flavour the oil for about 30 seconds, stirring regularly.
Adding the blended onions, garlic and ginger paste and chillies to the pan.
  1. Step 5: Pour in the blended onions and fry for about 7 minutes or until they are turning a light, golden brown. Then stir in the garlic and ginger paste and the chopped chillies. Stir and fry for another minute or so.
Stirring in the Passata and stock.
  1. Step 6: Pour in the Passata and stock and bring to a simmer.
Returning the chicken to the pan.
  1. Step 7: Return the chicken to the pan and stir it in. Cover the pan and let it simmer over a medium heat for about 10 minutes.
Adding the coconut milk and mango chutney to the sauce.
  1. Step 8: After 10 minutes, lift the lid and add the coconut milk, if using and the mango chutney. Stir these right into the sauce. Season with salt to taste.
30 Minute Chicken Madras in a serving bowl next to pilau rice.
  1. Step 9: There you have it. Serve with rice, naans and/or chapatis. Garnish with the chopped coriander and don’t forget the lime wedges which can be squeezed over the curry to taste at the table.

Variations You Can Try

Dial up the heat: Add some naga pickle or a pinch of ghost chilli powder if you like it really hot. Chicken Madras is not normally the spiciest curry out there but there's no reason why it can't be.

Swap the protein: This works brilliantly with prawns, lamb, beef, paneer or tofu. Adjust cooking times accordingly. Beef and lamb might take a bit longer to cook, but if you cut the meat small as I do in this 30 minute rogan josh, you should still be able to cook the meat deliciously tender in 30 minutes.

Go veg: Try chickpeas and spinach, or chunky mushrooms for a meaty vegetarian version.

Equipment

You don't need any special equipment to make this 30 minute chicken madras. I used a hot wok to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

Storage

You can store any leftover curry in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. You can reheat it in your microwave or pour it all back into a pan and heat it over a medium heat until hot.

Top Tip

Work Ahead - As nice as it is to make a curry fast that also happens to taste amazing, you can work ahead for even better results. Make your 30 minute chicken madras a day ahead of serving. The flavors will develop and it will taste even better.

Final Thoughts

This 30 minute chicken madras recipe proves that big flavour doesn’t have to take all day. It's quick enough to prepare that you can easily do it after work but is also good enough to serve to friends at the weekend.

With a Madras curry tending to be one of the spicier curries, be sure to check out the ingredients and adjust this to your own taste. Use fewer chillies and chilli powder if you want a milder version or spice it up with more. Tailor this curry to your own taste and you will absolutely love it.

FAQ

Can you use tandoori chicken instead of plain chicken?

Yes! One of the ideas behind my series of 30 minute curries is to show that there are so many ways to prepare the ingredients for each curry. You could use the tandoori chicken recipe used in this Chicken Tikka Masala if you like. You could also make things simple and try the chicken preparation I use in this chicken jalfrezi. Prepare the chicken as you like and use it in this delicious chilli garlic sauce.

Can you make this chicken madras ahead?

Absolutely. Like most curries, this one tastes even better after a few hours or overnight in the fridge. Reheat gently with a splash of water or stock to bring it back to life.
You can also freeze it. Just let it cool, portion it up, and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

Do you have to add the sliced chillies and garlic at the end?

No. That is a little experiment I did and liked it. You could also fry them in the same pan and the beginning of cooking. Adding them at the end gives a fresher flavour with more colour.

ore 30 Minute Curries...

Rice and Naan

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Recipe

30 Minute Chicken Madras in a serving bowl next to pilau rice.

30 Minute Chicken Madras

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 5 minutes

This is a delicious and simple chicken madras. You can cook it in about 30 minutes. If you like, you can adjust the spice level by adding more or less chilli powder.

4.7 Stars (7 Reviews)

Ingredients

  • 2 medium onions, roughly chopped
  • 4 tablespoon rapeseed (canola) oil or ghee
  • 1lb. 12oz (800g) chicken thighs or breasts, cut into bite sized pieces
  • 1 to 2 tablespoon Kashmiri chilli powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • Juice of one lime
  • 3 dried Kashmiri chilies
  • 3 green cardamom pods, lightly bruised
  • 1.5 inch cinnamon stick
  • 3 tablespoon garlic and ginger paste
  • 3 green finger chilies, finely chopped
  • 1 cup (250ml) passata
  • 2 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 2 tablespoon garam masala or Madras curry powder
  • 1 cup (250ml) chicken stock or water
  • 1 tablespoon lime pickle or smooth mango chutney
  • 5 tablespoon thick coconut milk (optional)
  • 1 tablespoon kasoori methi
  • Salt to taste
  • 3 tablespoon fresh cilantro (coriander), finely chopped
  • 2 limes, quartered

Instructions

  1. Place the roughly chopped onions in a blender and blend to a smooth paste. Set aside.
  2. In a mixing bowl, mix the chicken with one teaspoon Kashmiri chilli powder, the salt, pepper and lime juice. Allow to marinate for 30 minutes or up to 4 hours. If you're in a rush, you can go straight to cooking.
  3. When ready to cook, add one tablespoon oil or ghee to a pan over a medium-high heat. When sizzling hot, add the chicken and cook it in one layer for about 4 minutes. Then turn it and cook for another 4 minutes. Transfer the meat to a plate and set aside. The chicken may not be completely cooked through at this stage.
  4. Now add another 2 to 3 tablespoons oil or ghee to your pan over a medium-high heat and let the dried chillies, cardamom pods and cinnamon stick flavour the oil for about 30 seconds, stirring regularly then pour in the blended onions. Fry for about 8 to 10 minutes, stirring regularly until the onions are turning a golden brown.
  5. Add the chopped chillies and garlic and ginger paste and fry for another minute before adding the ground cumin, coriander, turmeric, garam masala and remaining Kashmiri chilli powder. If you are at all concerned about the spice level, add only a small amount of chilli powder. You can always add more later.
  6. Stir in the passata and chicken stock or water and bring to a simmer. Then return the meat to the pan and stir it in so that it is completely coated with the sauce.
  7. Cover the pan and simmer over a medium heat for about 10 minutes. If the sauce is looking too dry, you can add a drop more chicken stock or water.
  8. After 10 minutes of gently simmering, remove the lid and stir in the lime pickle or mango chutney. Add mango chutney if you like a sweeter flavour.
  9. If adding the coconut milk, you can swirl that in now. Season with salt to taste. Add the Kasoori methi by rubbing it between your fingers over the sauce.
  10. Garnish with the chopped coriander and serve with the lime wedges, rice and/or naans.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 39gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 180mgSodium: 1121mgCarbohydrates: 30gFiber: 7gSugar: 10gProtein: 33g
© Dan
Cuisine: Indian / Category: Indian

Feta and Hot Honey Stuffed Flatbread

By

Fluffy, golden flatbreads stuffed full of feta and hot honey! These feta and hot honey stuffed flatbreads are a sweet, spicy and savoury dream and are so easy to make with only 4 ingredients!

Finished feta and hot honey stuffed flatbreads

About this recipe:

You may have seen viral stuffed flatbreads all over your social media. That is because of how easy and simple they are to make and how versatile they can be! Using only 2 ingredients for the dough, your imagination and culinary creativity can go wild with the flavours you want to pack inside! We were inspired by a recent trip to Greece where we tried some sensational feta filled filo pastries drizzled with honey. Since Hot Honey is taking the world by storm, the flavor combination was an obvious choice to make. I hope you enjoy making these Feta and Hot Honey Stuffed Flatbreads just as much as we have!

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Ingredients

Ingredients for feta and hot honey flatbreads
  • Feta cheese
  • Hot honey
  • Self raising flour
  • Greek yoghurt

See recipe card for quantities.

Step by step photographs:

Greek yoghurt and self raising flour in a bowl
  1. Step 1: Sift your self raising flour into a bowl and add your Greek yoghurt.
Shaggy dough formed in a bowl
  1. Step 2: Mix together with a spoon to form a shaggy dough then use your hands to form a doughball.
Doughball formed for stuffed flatbreads
  1. Step 3: Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
crumbled feta added to a bowl
  1. Step 4: Crumble your feta into a bowl.
hot honey added to the feta
  1. Step 5: Drizzle over your hot honey.
feta and honey mixed together
  1. Step 6: Mix.
flatbread dough split into 4 equal pieces
  1. Step 7: Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
dough ball rolled out flat and filled with feta mixture
  1. Step 8: To the centre of your disk add a spoonful of your feta and hot honey mixture.
Stuffed flatbreads folded and sealed
  1. Step 9: Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
flatbreads frying in a pan
  1. Step 10: To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.

What about the Hot Honey?

You can buy hot honey from some convenience stores, however I always think homemade is best, especially when its as easy as this Hot Honey recipe. The full recipe is here, Hot Honey recipe, or follow the simplified steps below.

Chili flakes and salt added to honey in a pan
  1. Step 1: Add your honey to a pan and add your chili flakes and flaky salt.
Hot sauce added to the pan
  1. Step 2: Add your favorite hot sauce and mix.
Hot honey boiling in a pan
  1. Step 3: Bring to a boil then reduce the heat to low and cook for 1 minute. Take off the heat and stir in the apple cider vinegar.
Hot honey in an airtight container
  1. Step 4: Transfer to an airtight container, allow to cool and drizzle away!

Variations

The beauty of this recipe is how simple it is to make so there aren't many variations for these feta and hot honey stuffed flatbreads. However, here are a few ideas to adapt this recipe to your personal tastes:

  • Spice - reduce the spice levels by adding half the amount of chili flakes to your hot honey recipe or substitute for a milder hot sauce. Alternatively, add a spoonful more chili flakes and your favorite spicy hot sauce to up the Scoville.
  • Low fat - For this recipe we used full fat Greek Yoghurt, however for a low fat alternative you can certainly use 0% fat Greek Yoghurt. Your dough will be just as fluffy.

Equipment

You can easily create your dough disks by simply flattening the dough with your hands, however for a perfectly round and thin base you can use a rolling pin.

Storage

Refrigeration - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Good in the fridge for up to 2 days. To reheat, simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.

Freezing - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Store your feta and hot honey flatbreads in the freezer for up to 3 months. To reheat, allow them to defrost completely in the refrigerator. Simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.

Top Tip

As stated in the final step above, start dry frying your flatbreads on a low heat. This will allow the dough to cook all the way through. Then, turn the heat up to medium and you will start to see that wonderful golden finish on the dough. I have tried other recipes that say to cook your flatbreads on medium for the full cooking time and have found they are never quite cooked enough. I know we have come up with the perfect timings!

FAQ

Can I make the dough ahead of time?

Of course! Simply follow the steps above to make the super simple dough, then cover and refrigerate for up to 2 days. Bring the dough back to room temperature when you're ready to stuff it.

Why is my flatbread dough too sticky?

I always recommend having your bag of self raising flour at the ready to use if your dough isn't the right consistency. If you're finding your dough is too sticky then add ¼ a cup more flour at a time until its easy to work with.

How do I stop the filling from leaking out?

The simple answer is, don't overstuff your flatbreads. A generous spoonsful of your filling will create the perfect dough to filling ratio. Make sure you pinch your dough well to seal all the delicious filling inside!

Looking for other recipes like this? Try these:

Recipe

Finished feta and hot honey stuffed flatbreads

Feta and hot honey stuffed flatbreads

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Fluffy, golden flatbreads stuffed full of feta and hot honey! These flatbreads are a sweet, spicy and savoury dream and are so easy to make with only 4 ingredients!

No Ratings

Ingredients

  • ½ cup (100g) feta cheese
  • 1 ½ tablespoons hot honey
  • 2 cups (200g) self raising flour
  • ¾ cup (170g) Greek yoghurt

Instructions

    1. Sift your self raising flour into a bowl and add your Greek yoghurt.
    2. Mix together with a spoon to form a shaggy dough then use your hands to form a doughball.
    3. Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
    4. Crumble your feta into a bowl. Drizzle over your hot honey. Mix.
    5. Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
    6. To the centre of your disk, add a spoonful of your feta and hot honey mixture.
    7. Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
    8. To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.
© Shannon
Cuisine: British/American/European / Category: Breads

Hot Honey

By

The perfect balance of spicy and sweet. This Hot Honey recipe is so easy to make, you'll be drizzling it over everything!

Hot honey jarred

About this recipe:

You will have without a doubt seen Hot Honey being drizzled all over your social media. It has become a viral sensation and can be used to add a flavor explosion to so many recipes! Whether you're adding it to feta eggs at breakfast or adding a sweet and spicy kick to your arugula salad, you have to try this Hot Honey recipe!

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Ingredients

Ingredients for hot honey
  • Honey
  • Salt
  • Chili flakes
  • Apple cider vinegar
  • Hot sauce

See recipe card for quantities.

Step by step photographs

Chili flakes and salt added to honey in a pan
  1. Step 1: Add your honey to a pan and add your chili flakes and flaky salt.
Spicy sauce added to the pan
  1. Step 2: Add your favorite hot sauce and mix.
chili boiling in a pan
  1. Step 3: Bring to a boil then reduce the heat to low and cook for 1 minutes. Take off the heat and stir in the apple cider vinegar.
Hot honey in an airtight container
  1. Step 4: Transfer to an airtight container, allow to cool and drizzle away!

Variations

Spice - reduce the spice levels by adding half the amount of chili flakes to your hot honey recipe or substitute for a milder hot sauce. Alternatively, add a spoonful more chili flakes and your favorite spicy hot sauce to up the Scoville.

Equipment

I recommend storing your Hot Honey in an airtight jar so that it will have a longer shelf life!

Storage

Transfer your mixture to a sterilized, airtight jar. Allow your Hot Honey mixture to cool completely and store at room temperature for up to 1 month.

Top Tip

Add your mixture to the airtight jar before allowing it to cool. Be careful when handling the hot mixture. Allowing the hot honey to cool in the jar will make it much easier to work with. If you allow the mixture to cool first then it might be a messy job transferring it to your jar.

FAQ

What kind of honey should I use?

The best honeys to use for this recipe is mild, runny honey. You don't want a honey that has too strong a flavor as this will overpower your chillies.

Pairing

These are my favorite dishes to drizzle Hot Honey over:

Recipe

Hot honey jarred

Hot Honey

Yield: 10
Cook Time: 5 minutes
Total Time: 5 minutes

The perfect balance of spicy and sweet. This Hot Honey recipe is so easy to make, you'll be drizzling it over everything!

No Ratings

Ingredients

  • 1 cup (300g) honey
  • 1 teaspoon salt
  • 2 tablespoons chili flakes
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon hot sauce

Instructions

    1. Add your honey to a pan and add your chili flakes and flaky salt. Add your favorite hot sauce and mix.
    2. Bring to a boil then reduce the heat to low and cook for 1 minutes.
    3. Take off the heat and stir in the apple cider vinegar.
    4. Transfer to an airtight container, allow to cool and drizzle away!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 4Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 212mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
© Shannon

30 Minute Chicken Chilli Garlic Curry

By

One of the things I hear all the time is, “I love a good curry, but I just don’t have the time to make one from scratch.” I get it.

Some curries take hours of slow simmering and careful spicing to get that depth of flavour we all love. But not this one. This 30-minute Chicken Chilli Garlic Curry is one of my go-to recipes when I want something quick, fiery, and absolutely packed with flavour.

Chicken Chilli Garlic Curry in a serving bowl with rice and naans.

About this 30 Minute Chicken Chilli Garlic

This 30 Minute Chicken Chilli Garlic curry isn’t based on a traditional Indian regional dish. It’s more inspired by the kind of garlic chilli chicken you’d find in a good British curry house.

It’s somewhere between a madras and a jalfrezi in heat, but with the added punch of fresh garlic and green chillies fried right at the end of cooking for a proper aromatic kick.

You’ll get a rich, spicy sauce that clings to the chicken, the kind of thing that tastes like it took hours but is on your plate in less time than it takes to order a takeaway.

Ingredients

Get all your ingredients together and ready before you start cooking. It's easier that way.

The ingredients for the recipe on a counter top.
  • chicken thighs
  • Juice of one lime
  • Kashmiri chilli powder
  • Salt
  • Black pepper
  • white onions
  • Chicken stock or water
  • Rapeseed (canola) or ghee
  • Red onion
  • Green finger chillies
  • Garam masala or Madras curry powder
  • Tandoori masala
  • Unseasoned passata
  • Garlic
  • Red bullet chillies
  • Green bullet chillies
  • Kasoori methi (dried fenugreek leaves)
  • Fresh coriander
  • Lime wedges to serve

See recipe card for quantities.

Step by step photos.

Check out my step by step photos to see just how easy it is to make this 30 Minute Chicken Chilli Garlic Curry.

The chicken in a bowl with the marinade ingredients.
  1. Step 1: In a mixing bowl, mix the chicken pieces with one teaspoon Kashmiri chilli powder, the lime juice and salt and pepper. Allow to marinate for 30 minutes or up to 4 hours. If you are in a rush, you can go straight to cooking.
Blending the white onions into a smooth paste.
  1. Step 2: Place the white onions in a blender and blend into a smooth paste. Set aside.
Frying the marinated chicken in a pan.
  1. Step 3: Now heat 1 tablespoon oil or ghee in a frying pan over a medium-high heat. Add the chicken in one layer and fry to brown for about 5 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked at this stage.
Frying the chopped and blended onions into the pan.
  1. Step 4: Add the chopped red onion and stir it around in the pan for about 5 minutes to soften. Stir in the blended onions and fry for another 5 minutes or until the onion paste is beginning to brown some.
Adding chopped chilies and garlic and ginger paste to the frying onions.
  1. Step 5: Stir in the chopped finger chillies and garlic and ginger paste. Fry for another minute or so.
Adding the spices to the onion mixture.
  1. Step 6: Then add the remaining chilli powder, garam masala or curry powder and the tandoori masala and stir it all into the onions.

Why make a tarka?

Adding a tarka that you add at the end of cooking the curry offers a fresher flavour. You could of course fry the chillies and garlic at the beginning but I think you're going to love this tarka method when cooking your 30 minute chicken chilli garlic!

Adding the passata and chicken stock and bringing to a simmer before returning the chicken to the pan.
  1. Step 7: Pour in the passata and about half of the chicken stock or water and bring to a simmer. Return the chicken to the pan. If the pan is looking dry, stir in more of the chicken stock or water. You can always cook it down to thicken if you add too much. Allow to simmer while you make the tarka.
Frying the garlic slivers and chillies in ghee.
  1. Step 8: Heat 2 to 3 tablespoons of ghee or oil in a small pan over a medium heat. Add the chopped bullet chillies and dried Kashmiri chillies and let them begin to cook through and even char in places. Reduce the heat to medium and stir in the slivered garlic.
Stirring most of the fried garlic and chillies into the curry.
  1. Step 9: Stir the tarka into the sauce and cover the pan to simmer for about 5 minutes. Then raise the lid and continue simmering until you are happy with the sauce consistency.
Chicken chilli garlic curry in a serving bowl next to rice and naans.
  1. Step 10: Season with salt to taste and add the Kasoori methi (dried fenugreek leaves) by rubbing it between your hands into the sauce. Garnish with the chopped coriander and a little reserved chilli and garlic tarka if you like to serve.

Variations You Can Try

Dial up the heat: Add a splash of naga pickle or a pinch of ghost chilli powder if you like it really hot.

Swap the protein: This works brilliantly with prawns, lamb, paneer or tofu. Adjust cooking times accordingly.

Go veg: Try chickpeas and spinach, or chunky mushrooms for a meaty vegetarian version.

Equipment

You don't need any special equipment to make this 30 minute chicken chilli garlic curry. I used a hot wok to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

Storage

You can store any leftover curry in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. You can reheat it in your microwave or pour it all back into a pan and heat it over a medium heat until hot.

Top Tip

Work Ahead - Although this is a 30 minute chicken chilli garlic recipe, you could make it a day or so ahead of time. This give the flavor time to develop and it will be even better!

Final Thoughts

This Chicken Chilli Garlic Curry proves that big flavour doesn’t have to take all day. It’s quick enough for a weeknight, but punchy and satisfying enough to impress guests on the weekend. And once you get the hang of it, you can tweak it endlessly to suit your taste.

So next time you’re thinking about picking up the phone for a takeaway, give this one a go instead. It’ll be on the table in 30 minutes—and it’ll taste like it came straight from your favourite curry house.

FAQ

Can you use tandoori chicken instead of plain chicken?

Yes! One of the ideas behind my series of 30 minute curries is to show that there are so many ways to prepare the ingredients for each curry. You could use the tandoori chicken recipe used in this Chicken Tikka Masala if you like. You could also make things simple and try the chicken preparation I use in this chicken jalfrezi. Prepare the chicken as you like and use it in this delicious chilli garlic sauce.

Can you make this chicken chilli garlic ahead?

Absolutely. Like most curries, this one tastes even better after a few hours or overnight in the fridge. Reheat gently with a splash of water or stock to bring it back to life.
You can also freeze it. Just let it cool, portion it up, and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

Do you have to add the sliced chillies and garlic at the end?

No. That is a little experiment I did and liked it. You could also fry them in the same pan and the beginning of cooking. Adding them at the end gives a fresher flavour with more colour.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

Chicken chilli garlic curry in a serving bowl next to rice and naans.

30 Minute Chicken Chilli Garlic

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This is my latest version of chicken chilli garlic that can be cooked in 30 minutes or less. In my opinion, the garlic and chilli tarka added right at the end of cooking makes the dish!

5.0 Stars (1 Review)

Ingredients

  • 1lb 12oz (800g) chicken thighs, cut into bite sized pieces
  • Juice of one lime
  • 2 teaspoon Kashmiri chilli powder
  • ½ teaspoon salt, plus more to taste at the end of cooking
  • ½ teaspoon black pepper
  • 2 medium white onions, roughly chopped
  • 250ml chicken stock or water
  • 4 tablespoon rapeseed (canola) or ghee
  • 1 red onion, finely chopped
  • 2 tablespoon garlic and ginger paste
  • 3 green finger chillies, thinly sliced
  • 1 tablespoon garam masala or Madras curry powder
  • 2 tablespoon tandoori masala
  • 200g unseasoned passata
  • 15 garlic cloves, cut into thin slivers
  • 2 red bullet chillies
  • 2 green bullet chillies
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • Lime wedges to serve

Instructions

  1. In a mixing bowl, mix the chicken pieces with one teaspoon Kashmiri chilli powder, the lime juice and salt and pepper. Allow to marinate for 30 minutes or up to 4 hours. If you are in a rush, you can go straight to cooking.
  2. Place the white onions in a blender with just enough of the water or stock to blend into a smooth paste. I used ¼ cup (70ml) but how much you need will depend on your blender. Use as little water or stock as you can to blend into a paste. Set aside.
  3. Now heat 1 tablespoon oil or ghee in a frying pan over a medium-high heat. Add the chicken in one layer and fry to brown for about 5 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked at this stage.
  4. Add the chopped red onion and stir it around in the pan for about 5 minutes to soften. Stir in the blended onions and fry for another 5 minutes or until the onion paste is beginning to brown some and then stir in the chopped finger chillies and garlic and ginger paste. Fry for another minute or so. Then add the remaining chilli powder, garam masala or curry powder and the tandoori masala
  5. Return the browned chicken to the pan and add the passata and just enough water or stock to loosen the sauce. You can really add as much as you like depending on how much sauce you like. Remember, if it looks too liquidy, you can just cooked it down. Too dry, add more water or stock.
  6. Bring it all to a good simmer and then cover the pan and simmer gently over a medium heat while you prepare the garlic and chilli tarka.
  7. Heat 2 to 3 tablespoons of ghee or oil in a small pan over a medium heat. Add the chopped bullet chillies and dried Kashmiri chillies and let them begin to cook through and even char in places. Reduce the heat to medium and stir in the slivered garlic.
  8. Continue frying until the garlic is soft and be very careful not to burn it. Pour this flavoured ghee/oil with the chillies and slivered garlic over the curry. I usually hold a little back to use as a garnish.
  9. Stir the tarka into the sauce and continue simmering until you are happy with the sauce consistency. Season with salt to taste and add the Kasoori methi (dried fenugreek leaves) by rubbing it between your hands into the sauce.
  10. Garnish with the chopped coriander and a little reserved chilli and garlic tarka if you like to serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 180mgSodium: 635mgCarbohydrates: 28gFiber: 5gSugar: 9gProtein: 33g
© Dan
Cuisine: Indian / Category: Indian

Easy Basmati Rice

By

So many people go to a lot of work cooking up a curry feast without paying enough attention, or perhaps too much attention to the rice. For some, cooking rice is scary but it needn't be! This easy Basmati rice recipe will get you fantastic results with little fuss. Once you wash and soak the rice, you can literally cook it in 6 to 9 minutes!

Easy Basmati Rice in a serving bowl next to a curry.

About this Basmati rice recipe

This easy basmati rice recipe will show you that you don't need to be a seasoned chef to cook perfect rice. The rice grains will be cooked to perfection in no time.

Forget overcomplicated methods or fancy rice cookers. Keep an eye on the rice as it gently cooks and you are in for a real treat at the end.

In this recipe you also add whole spices to the water which gives the Basmati a delicious but subtle flavour of the spices.

Why Basmati?

If you are cooking Indian food, it has to be Basmati! That is what is served at Indian restaurants and you will recognise the flavour and aroma when you cook it.

Not all Basmati is created equal though. You want to looks for aged Basmati rice. One to two years of aging is best or longer if you can fine it.

Aged Basmati is dryer than the less expensive versions out there so it absorbs the water more consistently and you will achieve a fluffier rice in the end.

Any good Indian grocer will have many different brands of Basmati to choose from and the quality is unfortunately seen in the price.

Why use the boiling method for cooking Basmati rice?

I highly recommend boiling rice if you want to ensure you get excellent results. There are of course many different ways to cook rice but this easy Basmati rice method will help make your next curry feast a fantastic success.

It's easy and quick to cook and you only need to stand by your pot for a few minute, tasting as it cooks, until you are happy with the texture.

Ingredients

There aren't a lot of ingredients for this easy Basmati rice recipe. In fact, you really only need the rice and water. I like to add whole spices like cinnamon, cardamom pods and cloves to the water to flavour the rice. A little butter at the end of cooking is also nice.

The ingredients for the recipe on a counter top.
  • Basmati rice
  • Water
  • Whole spices like cinnamon, cloves and cardamom pods.
  • Salt
  • Oil, butter or ghee (optional)

See recipe card for quantities.

Step by step photos.

Before scrolling down to the recipe card, check out these step by step photos to see for yourself how easy this recipe really is.

Washing the starch off the rice in a bowl of water.
  1. Step 1: Pour the rice into a large bowl and cover with water. Swirl it around with your hand. The water will become milky from the excess starch. Pour the water out and repeat about 5 times.
The rice soaking in fresh water after being washed.
  1. Step 2: After washing the rice in five changes of water, the water should be almost clear. That is how you know that you have removed most of the starch which makes the rice sticky. Pour the water out and add fresh water. Let the rice soak for at least 30 minutes.
Heating the water for cooking the rice with the whole spices.
  1. Step 3: When ready to cook the rice, bring a large pot of water to a boil and add the whole spices to help flavour the water.
The rice boiling in the water.
  1. Step 4: Add the rice to the water. You need a lot of boiling water so that the rice grains have room to move around. If you don’t use enough water, the rice will stick together.
Showing the cooked rice in the pot.
  1. Step 5: After 6 minutes, begin trying the rice. If needed cook for another one to two minutes or until you are happy with the texture. Then strain and fluff it gently with a fork. You can also add a little oil, butter or ghee at this point.
Adding butter and salt to the rice before fluffing it up.
  1. Step 6: When you are happy with the texture of the rice, strain it and then return the rice to the hot pan. Fluff it gently with a fork. You can also add a little oil, butter or ghee at this point and a dash of salt to taste.

Tips for Fluffy Basmati Every Time

Rinse thoroughly – I can't stress enough how important this step is. You need to remove as much excess starch as possible so that the grains don't stick together.

Use aged rice – it holds its shape better and tastes amazing. Try a brand like Layla.

Boil like pasta – There is not an exact water to rice ratio when using this easy Basmati rice method. You do need a lot of water though so that the rice has plenty of room to move around as it cooks.

Rest before fluffing – that steam finish gives perfect texture. I usually leave mine for about 3 minutes before I begin to fluff it up.

Don’t stir too much when cooked – you’ll break the grains and make it gummy. Ideally, you should use a fork or chopstick. Don't stir but rather poke at the grains to separate them.

Equipment

Large saucepan with a lid: You won’t need the lid to cook the rice but it will help keep it warm before serving.

Sieve or fine colander: For straining the rice.

Fork: Use a fork or chopstick to stir the rice before serving. Never use a spoon - trust me.

Storage

You can store your cooked rice for about 3 to 4 days but you do need to follow the advise below.

  1. Cool it quickly – Spread the rice out on a tray or place it in a shallow container to cool. Get it into the fridge within one hour of cooking to avoid bacteria like Bacillus cereus growing.
  2. Store in an airtight container – This keeps it fresh and prevents it from absorbing other fridge smells.
  3. Reheat thoroughly – When reheating, make sure it’s steaming hot all the way through. Don’t reheat rice more than once.

Can you freeze cooked Basmati rice?

Yes! It freezes very well. Just portion it out into freezer-safe bags or containers. It’ll last for up to 1 month in the freezer. Reheat from frozen in the microwave or defrost in the fridge and heat in a hot pan with a splash of water.

You can also add cold (not hot) rice to oil in a pan to make fried rice.

How do you reheat Basmati rice?

There are several ways to reheat cold Basmati rice. You can choose the method that is best for you below.

1. Microwave Method (Quickest)

Best for: Small portions and convenience.

  • Step 1: Place the rice in a microwave-safe bowl.
  • Step 2: Add a splash of water (about 1 tablespoon per cup of rice) to create steam.
  • Step 3: Cover the bowl with a damp paper towel or a loose-fitting lid.
  • Step 4: Microwave on high for 1–2 minutes (stir halfway through if possible).
  • Step 5: Fluff with a fork and serve.

Make sure it’s piping hot all the way through before serving.

2. Stovetop Reheat

Best for: Larger portions or fried rice-style dishes.

  • Step 1: Heat a non-stick pan or wok over medium heat.
  • Step 2: Add a splash of oil or water, then add the rice.
  • Step 3: Stir frequently, breaking up any clumps.
  • Step 4: Cover with a lid for a minute or two to trap steam and heat evenly.

Step 5: Once hot throughout, fluff and serve.

3. Steam Reheat (for Fluffiest Results)

Best for: Fluffy, soft rice like you’d get in restaurants.

  • Step 1: Set up a steamer or use a colander set over a pot of boiling water.
  • Step 2: Place the rice in the colander and cover with a lid or foil.
  • Step 3: Steam for 5–7 minutes, stirring once or twice.
  • Step 4: Fluff with a fork and serve.

Top Tip

Be careful when fluffing the rice: Many people stir their rice too vigorously. This will split the delicate Basmati rice grains and make them mushy. So when fluffing the rice, use a fork or chopstick and stir slowly to separate the grains.

FAQ

Do you have to rinse Basmati rice before cooking?

Yes! It is important to rinse the rice in several changes of water. This will remove the surface starch. If you don't remove that, your rice will become sticky and gummy.

Sould you soak Basmati rice before cooking?

For best results, let your rice soak in fresh water for 20 to 30 minutes. This helps the rice grains expand and results in fluffier, longer grains.

Is there an ideal rice to water ratio when boiling white rice?

When boiling Basmati rice there is not an ideal rice to water ratio. Just like when cooking pasta, you need the rice to be able to swim in that boiling water. For this recipe, I use about two liters. You could use more but never boil rice in too little water or it will stick together.

Can this recipe be upscaled or downscaled?

Yes to both. Just ensure you cook the rice in plenty of water. Your rice should move freely in the boiling water and not be clumped together when cooking.

How long should you boil Basmati rice?

Boil soaked basmati rice for 7–9 minutes, or until the grains are tender but still hold their shape. Unsoaked rice may take 10–12 minutes. Always taste-test a grain before draining.

Final Thoughts

Most people don’t pay enough attention when when they cook rice this way. It’s not just something you slap on the plate to fill space. When it’s cooked right, it becomes a dish in its own right. Fragrant, fluffy, and perfectly boiled Basmati rice makes every curry taste better.

So the next time you’re planning a curry night at home, give this boiled Basmati method a go. You don’t need any fancy gear, just good rice, boiling water, and a bit of care.

It’s simple. It’s satisfying. And once you nail it, you’ll be confident your rice will turn out perfectly, every time you cook it.

Recipe

Easy Basmati Rice in a serving bowl next to a curry.

Easy Basmati Rice

Yield: 4 to 6
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

This easy Basmati rice recipe gets great results every time! Fluffy, not sticky rice with loads of delicious flavour.

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Ingredients

  • 2 cups (400g) aged Basmati rice (1½ cups)
  • 2 litres water (minimum – more is fine)
  • 1 x 5cm (2 inch) cinnamon stick
  • 5 green cardamom pods, lightly bruised
  • 5 cloves
  • 1½ teaspoon salt
  • Optional: 1 teaspoon oil, butter or ghee (for extra gloss)

Instructions

  1. Pour the rice into a bowl and cover it with water. Swirl it around with your hand and the water will quickly become milky. Carefully pour the water out and add fresh water.
  2. Repeat this about five times or until the water is almost clear after swirling. Strain and then cover the rice with fresh water to soak for 20 to 30 minutes.
  3. Bring a large pot of water to a boil and add the whole spices. You need to boil enough water so that when you pour the rice in, the grains can move about freely and not be clumped together.
  4. Add the salt and rice and let it boil for 6 minutes. It will probably not be ready yet but try one grain. If still not cooked, continue cooking for another 1 to 3 minutes, testing regularly.
  5. When you are happy with the texture, strain the rice and let it steam for a few minutes. If you like, you can add a teaspoon or more oil, butter or ghee.
  6. Using a chopstick or fork, gently separate the grains. Do not stir vigorously or the delicate Basmati rice grains will split and become mushy. Serve!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 610mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 1g
© Dan
Cuisine: Indian / Category: Indian