Creamy Chicken Curry – How to make a quick Chicken Curry

Presenter / Channel

• Rick (as referenced in the subtitles)

---

Ingredients (with amounts as stated)

• Butter (amount not specified; “we’re going to go in with some butter”)
• Rice bran oil (a bit; amount not specified)
• Garlic, minced/chopped (amount not specified)
• Onions (amount not specified; “some onions,” “sweat them down”)
• Chicken breasts: “a couple” (small to medium)
• Chili powder: ~1 teaspoon
• Garam masala: ~1 teaspoon
• Tomato paste: “a couple of” tablespoons (described as heaped tablespoons)
• Curry powder: ~2 tablespoons (heaped)
• Stock:
  • ~2 tablespoons initially (“a couple of tablespoons”)
  • Then “all the rest of our stock”
  • (“a touch of our stock” to help the spices come together)
• Sugar: ~1 tablespoon
• Homemade soup powder (“creamy… soup powder”): 5 tablespoons (explicitly counted)
• Boiling water (amount not specified; used to loosen thick curry)
• Fresh coriander/cilantro, chopped (amount not specified)

Substitution notes mentioned

• Oil: rice bran oil is used, but “any oil you want” is acceptable.
• Tomatoes: not used; tomato paste is used instead.

---

Equipment & preparation

• Uses a Suki pan (curved base), but you’re told any pan can be used.
• No specific marinating or resting time mentioned.
• Prep implied:
  • Chop chicken
  • Chop onions/garlic
  • Chop fresh coriander

---

Step-by-step method (technique + key timings/temperatures)

1. Melt fat (start of cook)

   • Add butter + oil to a pan and melt.
   • Use oil first, then “whiz” it around.

2. Cook aromatics (build the quick base)

   • Add garlic, stir briefly.
   • Add onions, mix and sweat them down until the rawness is cooked out.
   • Allow some color if it happens (“if you get a little bit of color, so be it”).

3. Cook chicken

   • Add chicken breasts (a couple, small to medium).
   • Stir/coat so it cooks through as the spices go in.

4. Bloom spices

   • Add chili powder (~1 tsp).
   • Add garam masala (~1 tsp); stir in.
   • If the pan starts catching/sticking, loosen with a little stock.

5. Toast tomato paste briefly

   • Add tomato paste (about a couple of tablespoons, described as heaped).
   • Cook gently: “take that little bit of rawness out,” but don’t burn.

6. Add curry powder

   • Add curry powder (~2 tbsp, heaped) and stir.
   • Add a touch of stock to help it come together.

7. Simmer/finish curry base

   • Add the rest of the stock (“nice and gently”).
   • Stir in sugar (~1 tbsp).
   • Add 5 tablespoons homemade soup powder; mix in—it becomes really thick.

8. Adjust thickness

   • Pour in boiling water to loosen until creamy and pourable.
   • Let it cook down briefly (no exact time), noting it will thicken as it reduces.

9. Finish with fresh herbs

   • Stir in fresh chopped coriander/cilantro.
   • Let it cook in briefly.

10. Serve

    • Serve as a thick, creamy weeknight chicken curry.

---

Chef tips / common issues mentioned

• Use onions + garlic as the “base” for a quick home curry (not a long restaurant base).
• Sweat onions and garlic to remove rawness; some color is fine.
• If the mixture catches/sticks, add a little stock to deglaze/loosen.
• Cook tomato paste gently to remove rawness without burning.
• Feel free to add boiling water—the curry will thicken as it reduces.

---

Serving suggestions

• Positioned as a weeknight meal; serve immediately and spoon over the chicken/curry.
• No specific sides are listed in the subtitles.

---

Referenced sources

• None mentioned in the subtitles beyond the presenter’s own ingredient (“my homemade… soup powder”).