Curry in a hurry

Curry in a hurry

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(23 ratings)

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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5th Oct, 2015
Very nice, defo make again. Used fresh ginger and chilli and added extra cumin and some ground corriander. Very healthy too.
20th Sep, 2015
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.
29th Dec, 2014
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.
10th Oct, 2014
this took me 2 hours, very high skilled dish. defiantly would recommend to aspiring chiefs !! bravo
30th Jun, 2013
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.
27th Jan, 2012
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.
6th Nov, 2011
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!
12th Apr, 2011
Was nice flavours but I agree, no need to add the water as the tomatoes make enough moisture!!
29th Jan, 2011
A fantastic tasting meal, quick, tasty and low calorie. Would agree with other comments that water is not needed.
24th Nov, 2010
Lovely recipe, nice and spicy and will definately be making again!!!


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Anisha Mistry Spices's picture
Anisha Mistry Spices
7th Jan, 2015
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.