I still remember the first time I stumbled upon Curry In A Hurry in Nigella Lawson’s cookbook. It was one of those evenings where I was craving something flavorful and satisfying but I just didn’t have the time or patience for the usual hours-long simmering curries. Nigella’s Curry In A Hurry felt like a revelation. it’s a simple, speedy curry that somehow manages to taste deeply rich and layered despite its quick prep. It’s the kind of recipe that speaks to anyone who loves curry but hates waiting.
The beauty of this dish lies in its balance: a handful of everyday ingredients come together with just a splash of this and a pinch of that and suddenly you’re transported to a fragrant, cozy place. The recipe is incredibly flexible-you can use chicken, vegetables or whatever protein you have on hand. and it’s perfect for those ’I want something good but need it now’ nights. For me, it became a reliable go-to, a culinary quick hug when life was busy.
Nigella Curry In A Hurry Recipe
Ingredients Needed
What I really love about this recipe is its simplicity. You don’t need to raid the spice aisle or have a pantry full of exotic jars. Here’s what you’ll need:
- Chicken thighs (boneless, skinless). they’re juicy and forgiving in quick cooking.
- Onion – finely chopped; this forms the base.
- Garlic – because garlic is magic in curry.
- Ginger – fresh if you have it; otherwise, powdered works.
- Curry powder – a good-quality, robust one.
- Chopped tomatoes – canned is just fine, keeping it easy.
- Greek yogurt – this is a game-changer for creaminess and tang.
- Coriander (cilantro) – for a fresh, bright finish.
- Salt and pepper – the unsung heroes of seasoning.
- Vegetable oil – or ghee if you want to get a little richer.
What’s lovely here is that you probably have most of these in your kitchen already. The spices don’t overwhelm and the yogurt adds a softness that rounds everything out beautifully.
Equipment Needed
Nigella’s Curry In A Hurry keeps the gear to a bare minimum which makes it even more appealing. Here’s what you’ll need:
- A large frying pan or sauté pan. with a lid if you have one; it helps the chicken cook evenly.
- A wooden spoon or spatula – for stirring.
- A chopping board and knife. to prep your onions, garlic and ginger.
- Measuring spoons – just to keep the balance right on the spices.
- A bowl – to mix your yogurt before adding it to the curry.
This isn’t about fancy gadgets. just your trusty basics that get the job done without fuss.
Instructions To Make Nigella Lawson’s Curry In A Hurry
Now, this is where the magic happens. I’ll walk you through the steps as I’ve learned to make it over the years:
- Heat your oil in the pan over medium heat. Toss in the chopped onions and cook gently until they’re soft and translucent. This smells incredible-the sweet warmth of softened onion is the soul of this curry.
- Add garlic and ginger, letting their aroma flood your kitchen. I always sneak a little taste here because the raw punch of garlic and zing of ginger feels like a promise of the deliciousness to come.
- Sprinkle in the curry powder and stir it around with the onions, garlic and ginger. You’ll see it coat everything with a gorgeous golden hue. Let it cook for a minute or two. this step toasts the spices just enough to deepen their flavor without burning them.
- Add the chicken pieces, stirring to coat them well in the fragrant mixture. Brown the chicken lightly; this locks in juices and builds flavor.
- Pour in the chopped tomatoes and a splash of water if it seems too thick. Stir, then cover the pan and let it simmer for about 10 minutes. This is the moment where the sauce thickens and the chicken cooks through, soaking up all those delicious spices.
- Turn off the heat and stir in the Greek yogurt gently. don’t boil after adding the yogurt or it might curdle. This addition cools the curry slightly and gives it that luscious, creamy texture that feels so indulgent for such a quick dish.
- Season to taste with salt and pepper. Sprinkle with fresh coriander right before serving.
Serving this with simple basmati rice or warm naan makes it a perfect weeknight feast.
What I Learnt
Making Curry In A Hurry taught me a lot about how you don’t always need complexity or hours of slow cooking to get something soulful on your plate. The balance of flavors in this dish-spicy, tangy, creamy and fresh-happens because of small details: toasting the spices just right, using yogurt for creaminess without cream and letting the ingredients meld in a short simmer.
I also realized the power of convenience without compromise. There’s a common myth that quick meals mean boring or bland food but Nigella’s recipe flips that on its head. You can have a dinner that’s both satisfying and quick, with ingredients you trust and flavors you crave.
The recipe invites you to improvise. I’ve swapped chicken for chickpeas or added extra veggies when I had them and it’s still brilliant. The method is the heart; the ingredients can dance around that as you please.
FAQs
What Makes Nigella’s ’Curry In A Hurry’ Recipe So Quick?
Nigella’s ’Curry in a Hurry’ is all about using simple, accessible ingredients that come together fast. Instead of slow-cooked spices and long simmering, she uses a pre-made curry paste and chicken thighs for extra flavor without the wait. It’s perfect for those nights when you need something delicious without spending hours in the kitchen!
Can I Make ’Curry In A Hurry’ Vegetarian?
Absolutely! Just swap out the chicken for your favorite vegetables, like cauliflower, spinach, or even chickpeas. You can also throw in some tofu if you’re after that extra protein boost. It’s one of those dishes that’s easy to adjust based on what you have in your fridge, which is one of the reasons it’s so great for busy days.
What Can I Serve With Nigella’s ’Curry In A Hurry’?
Nigella recommends serving the curry with basmati rice or naan bread to soak up all the flavorful sauce. I like to add a little raita or a cucumber salad on the side for some extra freshness. You could also try a simple chutney if you’re craving something with a bit of sweetness to balance the spices!
