In all honesty, when I set out to make this curry on a very busy weekday evening, I had no idea how quick it would be. I improvised as I went along and was very pleased with the result. This is a really easy chicken curry recipe, so don't be afraid to give it a go. It's healthy and high protein too!

Serves 4

Prep Time - 10 min

Cook Time - 15 min

Total Time - 25 min

Ingredients

1. Chicken breasts - 2 large

2. Green pepper - 1 large or 2 small

3. Tomatoes - 3 medium

4. Ginger - 1 inch

5. Garlic - 4 cloves

6. Kasoori methi - 2 tbsp

7. Coriander powder - 2 tsp

8. Turmeric - 1 tsp

9. Red chilli powder - 1 tsp

10. Salt

11. Oil - 1 tbsp

Instructions

1. Peel and finely chop the ginger

2. Peel and finely chop the garlic

3. Chop the tomatoes into chunky pieces

4. Chop the green pepper(s) into chunky pieces

5. Wash and roughly chop the coriander leaves

6. Chop the chicken breasts into chunky pieces

7. Heat 1 tbsp of oil in a pressure cooker on medium

8. When the oil is hot, add the ginger and garlic and sauté for a few minutes until they start to turn golden brown

9. Add the tomatoes and sauté for a couple of minutes

10. Add the peppers and mix through, sauté for a minute

11. Add the chicken and mix through

12. Sprinkle the chilli powder, coriander powder, turmeric and salt, and mix through

13. Add three-fourth cup of water and allow to cook for a minute

14. Close the pressure cooker lid and allow to cook for three whistles

15. Turn off the heat, place the cooker aside and allow the steam to escape

16. When it is safe to open, open it and add the kasoori methi and mix through

17. Cook for a few more minutes in the open cooker on medium - high heat

18. Serve hot with steamed rice

Notes

1. You can give this dish more flavour and body by adding a large finely chopped onion after you add the ginger and garlic, and sautéeing it till it turns golden brown. When you add the tomatoes after this, cook stirring frequently, until the oil separates. Then add the peppers and other ingredients.