Curry In A Hurry

Ingredients

• 30 ml (2 tablespoons)neutral oil, such as avocado or algae oil
• 454 g (1 lb)chicken thighs (or chicken breasts, prawns or pork; cooked or raw)
• 4 cups (about 600 g) chopped vegetablescauliflower, green beans, bell peppers and courgette (about 1 cup of each; raw or cooked)
• 1 jarMaya Kaimal Madras Curry Simmer Sauce
• 15 g (1/4 cup)minced coriander
• 40 g (1/4 cup)pickled onions
• 2serrano chillies, thinly sliced

Instructions

1. 1

   Heat the oil

   Heat the oil in a large 25 cm (10-inch) frying pan over medium-high heat.

2. 2

   Brown the chicken

   Cook the chicken for 2–3 minutes on each side to brown it.

3. 3

   Stir-fry vegetables

   Add the cauliflower, green beans, green peppers and courgette. Stir-fry for 5–6 minutes.

4. 4

   Simmer the curry

   Pour in the Maya Kaimal simmer sauce and simmer over a low heat for 5–7 minutes.

5. 5

   Add the toppings

   Top with coriander, pickled onions and sliced serrano chillies.

6. 6

   Serve the curry

   Serve the curry while hot.

What is curry in a hurry?

This is a quick, Indian-inspired curry built around a prepared Madras simmer sauce, chicken and a generous mix of vegetables. It draws on the bold, spiced flavours associated with curry, while the ready-made sauce keeps the cooking straightforward.

Flexible ingredients make it useful for a busy evening: the recipe allows for different proteins and either raw or cooked vegetables. Coriander, pickled onions and serrano chillies finish the dish with fresh, tangy and sharp notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 20g protein, 15g carbs, 46g fat.

The vegetables and sauce contribute most of the carbohydrates, while the oil and sauce account for much of the fat. Chicken supplies much of the protein. For a more balanced plate, serve a portion with extra vegetables or a modest helping of rice.

Choosing the protein

Chicken thighs: these are the recipe's default and brown in the pan before the vegetables go in. Chicken breasts, prawns or pork are listed as alternatives.

Cooked or raw: the ingredient notes allow either, but the method's browning step is written for chicken. If using cooked protein, warm it through in the sauce rather than treating it as raw chicken.

Making the vegetables work

A mixed handful: cauliflower, green beans, bell peppers and courgette are the suggested combination, at about one cup of each. The ingredient note allows them to be raw or cooked.

The pan: stir-fry the vegetables for 5–6 minutes before adding the sauce. This gives them a head start while keeping the sequence of the quick method intact.

Using the simmer sauce

The sauce: pour the jar into the pan after the vegetables have been stir-fried, then let it simmer over low heat for 5–7 minutes. This is the main seasoning for the dish, so taste it before deciding whether any additional seasoning is needed.

Keep the heat low once the sauce is added. A gentle simmer lets it heat through without rushing the final stage.

Finishing and serving

Fresh and tangy: add the minced coriander and pickled onions at the end, as directed, so their flavours remain distinct from the simmered sauce.

For heat: scatter the thinly sliced serranos over the curry. Serve it hot, on its own or alongside rice or flatbread if you would like a more substantial meal.

Recipe notes & tips

• Cut the vegetables into similarly sized pieces so they cook at a more even pace.
• Use a large frying pan to give the chicken and vegetables room to brown and stir-fry.
• Have the vegetables and toppings prepared before heating the pan, as the cooking stages move quickly.
• Slice the serranos thinly so they can be scattered evenly over the finished curry.
• Taste the sauce before serving, since the simmer sauce is the main source of seasoning.

Variations

• Swap the protein: use chicken breast, prawns or pork instead of chicken thighs.
• Change the vegetables: use another mix of vegetables in place of the suggested combination.
• Use cooked vegetables: add them as directed, but keep an eye on them as they stir-fry.
• Adjust the heat: use fewer serrano slices for a milder finish.
• Serve with a side: add rice or flatbread for a more filling meal.

Common mistakes to avoid

• Crowding the pan: the ingredients may cook less evenly; use a large 25 cm (10-inch) frying pan.
• Skipping the browning step: give raw chicken 2–3 minutes per side before adding the vegetables.
• Adding the sauce too early: stir-fry the vegetables for 5–6 minutes first, then pour in the sauce.
• Boiling the sauce hard: keep it at a low simmer for the stated 5–7 minutes.
• Adding all the chilli without checking: start with less sliced serrano if you prefer a gentler finish.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions