Curry in a hurry

Ready in 15 mins


Serves 2
Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal195
  • fat7g
  • saturates1g
  • carbs11g
  • sugars0g
  • fibre2g
  • protein22g
  • salt0.75g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 red onion, thinly sliced
  • 1 garlic clove
  • 2 tsp ready-prepared ginger from a jar



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½-1tsp ready chopped chillies, from a jar



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 200g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g raw peeled prawns or chopped skinless boneless chicken



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tsp gujarati masala, or garam masala
  • 3 tbsp low fat yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • handful coriander leaves, roughly chopped or torn


  1. Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.

  2. Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

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Comments, questions and tips

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Comments (18)

lynseya's picture

Very nice, defo make again. Used fresh ginger and chilli and added extra cumin and some ground corriander. Very healthy too.

rcwalker29's picture

For someone who isn't experienced in making curries, this was an excellent way to start. Perfect mid week meal - would echo the other comments that no additional water is needed.

kw1984's picture

Really easy and yummy!

I used way more garam masala than the recipe called for and less water.

I've been using this recipe for a while now and add in veggies (courgette, mushrooms, and red pepper) to make it healthy and bulk it out.

CupCakeFairy123's picture

this took me 2 hours, very high skilled dish. defiantly would recommend to aspiring chiefs !! bravo

Dobroyd's picture

Quite tasty. 14 month old baby enjoyed it. Still a bit watery even without adding the water. Will make again because it is so quick and easy.

becstick's picture

I used what I had in the fridge / cupboard, so used Patak Korma paste, a fresh red chilli, fresh thumbnail size of chopped ginger and a 400g tin of chopped tomatoes. I added a tin of chickpeas and some frozen French beans. I let the mixture bubble away then reduced the heat and left it simmering till the tomatoes reduced. Served with rice and a garlic bread. Quick and simple to make, very tasty to eat.

vcrmchl's picture

Didn't add the water and still found it a bit watery. Also had to add a lot more garam masala than suggested to give it any flavour. On top of that it needed a fair bit of salt, and in the end I still found it a bit too tomatoey tasting to be a convincing curry! Quite disappointing really, but still edible - I just won't be making it again!

charlotter09's picture

Was nice flavours but I agree, no need to add the water as the tomatoes make enough moisture!!

arniie's picture

A fantastic tasting meal, quick, tasty and low calorie.

Would agree with other comments that water is not needed.

helenmummyto2's picture

Lovely recipe, nice and spicy and will definately be making again!!!

jonahssexyblonde's picture

super fast very tastey and healthy, i made twice the amount the whole family loved it, will be doing again

sarahcoley1976's picture

This is a lovely curry, nice and quick and easy. I forgot the ginger and doubled the quantity and it was perfect. oh...i didn't use the yoghurt , i used abit of creamed coconut instead, very nice x

esther0908's picture

This recipe is absolutely's easy to follow and quick and is now our Saturday night regular instead of a takeaway curry, much less fat, cheaper and tastier. We reduced the amount of chillies slightly as don't like them too hot...delicious.

ciarannasaurus's picture

It tastes amazing with chickpeas instead of chicken also. This is one of my favourite dishes, and I love cooking it for friends, who are always impressed. Delicious and so simple!

lianxjamie's picture

What a fab and easy curry, didnt add the ginger as i forgot to buy it and didnt add the water as i took "gaff's" advice. Yummy, the other half loved it! will become a favorite!

bethocallaghan's picture

Nice and easy. I used 1 chicken breast and then added some mushrooms and spinach for some extra veg.

daddygaffney's picture

A vey nice easy way to make a curry, but i would'nt add the water because the canned tomatoes add enough moisture.

sajan1's picture

I make it vegetarian by using mushrooms,red pepper,cooked potatoe and spinach. It never lets you down

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Tips (1)

Anisha Mistry Spices's picture

This dish was great. I used fresh ginger as it adds special flavour and zest to the frying process. I also used thicken thighs on the bone to add authenticity to the flavour and continued the remainder of the cooking in the oven for an Indian oven roast taste and no stirring was necessary, which was a complete time saver.