Nigella Lawson's 'curry in a hurry' is a Thai-inspired chicken curry that's ready in about 20 minutes, making it ideal for a quick and easy midweek meal. The recipe has won praise from fans, with one calling it one of the 'best meals' they've ever had.
After an exhausting or demanding shift at work, the last thing you want is making life more complicated by attempting an elaborate dinner. Speedy and straightforward recipes are always a winner, and Nigella Lawson has shared numerous simple recipes over the years, with this particular dish proving popular thanks to its simplicity.
A warming Thai-inspired dish
The 'curry in a hurry' does exactly what the name suggests - from beginning to end, it's ready to serve in around 20 minutes. It's a Thai-influenced chicken dish, ideal for the approaching cooler months when you're craving a bowl of something warming in the evening. It boasts a delightful creaminess courtesy of the coconut milk, alongside plenty of wholesome vegetables.
The recipe instructions explain: "If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 500ml. But if using frozen - which is how I make this 99% of the time, and why it is a great storecupboard standby - I find it easier to use a cappuccino cup, or similar, and measure out 1 1⁄2 cups of each frozen green veg rather than weigh it."
Fans share their verdict
Fans in the comments section were overflowing with compliments, with one declaring it's one of the 'best meals' they've ever had. Another commented: "This is such an easy recipe. My boyfriend loved it, and even I, who does not usually enjoy curry, am amazed! Thank you so much for this recipe."
Ingredients and method for Nigella Lawson's quick chicken curry
Ingredients (serves six): two tablespoons wok oil, three tablespoons finely chopped spring onions, four tablespoons green thai curry paste, one kilogram chicken thigh fillets (cut into strips about 4 x 2cm), 400 millilitres can coconut milk, chicken stock concentrate or cube, one tablespoon thai fish sauce (nam pla), 185g frozen peas, 200g frozen soya beans, 150g frozen fine green beans, three tablespoons chopped fresh coriander, and cooked rice or noodles to serve.
Method: Warm the wok oil in a large lidded saucepan, add the spring onions and cook, stirring for a minute or two, then add the curry paste. Add the chicken pieces and continue turning over the heat for two minutes, before pouring in the coconut milk, stock and fish sauce, followed by the frozen peas and soya beans. Allow to simmer for 10 minutes, then add the frozen fine beans to the mixture and cook for a further five minutes. Accompany with rice or noodles, scattering the coriander over as you plate up. Provide a dish of lime wedges for diners to squeeze over while eating.
