Quick chicken curry
Whip up this speedy chicken curry, using simple techniques and staple storecupboard spices. It takes less than 10 mins to prepare – ideal for a midweek meal.
Bánh mì
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs marinating
- Easy
- Makes 2
Skip to ingredients
Ingredients
- 400g boneless and skinless chicken thighs
- 4 tsp butter, softened
- 2 tsp vegetable oil
- 2 medium baguettes
- 6 tsp mayonnaise
- 8 tsp coarse pâté
- ½ cucumber, deseeded and cut into matchstaicks
- small handful of coriander
- small handful of mint leaves
- 2 spring onions, cut into matchsticks
- ½ red chilli, sliced
- 2 tsp crispy fried shallots
- large pinch of crushed black peppercorns (optional)
For the carrot & daikon pickle
- 125ml rice wine vinegar
- 125g granulated sugar
- 125g carrots, cut into matchsticks
- 125g daikon, cut into matchsticks
For the chicken marinade
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp rice vinegar
- 1 tsp fish sauce
- 2 tsp granulated sugar
- 3 tsp honey
- 2 tbsp finely chopped lemongrass stalks (2-3 stalks)
- 2 garlic cloves, finely chopped or grated
- ½ tbsp finely chopped chillies (optional)
- ½ small red onion, finely chopped
- 4 tbsp sesame oil
Method
- STEP 1
First, make the carrot & daikon pickle. Heat the vinegar and sugar in a saucepan over a medium heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool completely. Put the carrots and daikon in a sterilised jar, then pour over the cooled vinegar mixture. Seal the jar and chill for 1-3 hrs. Will keep chilled for a month.
- STEP 2
Combine all of the ingredients for the marinade in a large bowl, add the chicken and mix well to evenly coat. Marinate in the fridge for at least 3 hrs, or overnight.
- STEP 3
Heat the oven to 180C/160C fan/ gas 4. Remove the chicken thighs from the marinade, shaking off as much excess as possible, and set the leftover marinade aside. Rub 2 tsp of the butter over a baking tray and arrange the chicken thighs on top. Roast for 25-30 mins, then cut the chicken into large strips and set aside. Turn the oven down to its lowest temperature.
- STEP 4
Heat the vegetable oil in a frying pan over a medium heat and pour in the leftover marinade. Bring to a simmer, then add the chicken strips and toss to coat evenly. Stir frequently to ensure the sauce doesn’t burn. Cook for 5 mins until the chicken is golden.
- STEP 5
Warm the baguettes in the oven for 2-3 mins. Split them down the middle, and pull out some of the insides to make room for the filling. 6 Spread the remaining butter over one side of each baguette, then spread the mayonnaise on top. On the other side, spread over the pâté. Lay the cucumber inside, followed by 2 tbsp of the pickle. Top with the chicken, coriander, mint and spring onions. Sprinkle with chilli slices, crispy shallots and crushed peppercorns, if you like.
