There are certain moments when the weather feels just a little too dreary, or the week has been a bit too busy, and the only thing that could possibly make everything feel right is a warm, comforting bowl of curry. Not the fancy, slow-simmered kind that requires hours of stirring, but something quick, satisfying, and utterly delicious. This is when I turn to Nigella Lawson’s Curry in a Hurry.
I first came across this recipe years ago, in one of those late-night scrolling sessions, looking for something to make with the random ingredients I had lying around. I had always admired Nigella for her ability to make even the most mundane recipes sound like a luxury. This curry is the perfect example of that: it’s easy, accessible, and yet feels like an indulgence. It’s like a hug in a bowl, the kind of dish that makes everything seem a little better with every bite.
Nigella Lawson’s Curry In A Hurry Recipe
Nigella’s Curry in a Hurry is a brilliant creation that combines the warmth and complexity of curry with the practicality of a weeknight dinner. She doesn’t believe in complicated, overly fussy dishes, and this one is the perfect reflection of that philosophy. It’s all about speed, flavor, and creating something that feels like comfort food but without requiring hours of prep or expensive, hard-to-find ingredients.
What I love about it is how it balances the richness of curry with the freshness of a few simple ingredients. It’s a quick dish, yes, but it doesn’t skimp on flavor. I remember the first time I made it, the aroma of cumin, garlic, and ginger filling my kitchen instantly transported me to a cozy, intimate dinner party-though it was just me, sitting at my kitchen counter, half watching a show, half savoring each spoonful.
Ingredient List
The beauty of this recipe lies in its simplicity. You don’t need to spend an hour at the spice shop looking for obscure ingredients. Here’s what you’ll need:
- Chicken Breasts (or thighs): 500g, cut into bite-sized chunks. You could use tofu or any protein alternative, but chicken works wonders here because it absorbs the sauce so well.
- Vegetable oil: 2 tablespoons to get that sizzle going.
- Onion: 1 medium-sized, finely chopped. I love how the onion softens in the pan, creating that sweet base that’s the foundation for so many curries.
- Garlic: 2 cloves, minced. I’m a garlic lover, so sometimes I even throw in an extra clove or two-why not?
- Fresh Ginger: About an inch of it, grated. The freshness and bite of ginger add such a bright note to the dish.
- Ground Cumin: 1 teaspoon. The earthy, slightly smoky flavor of cumin is essential for that curry vibe.
- Curry Powder: 2 tablespoons. Don’t skimp on this one. The spice mix is what really gives this dish its character.
- Tomato Purée: 2 tablespoons. This helps to thicken the curry and add a slight tanginess.
- Coconut Milk: 400ml (1 can). It’s creamy, slightly sweet, and a must for that luxurious curry texture.
- Salt: Just to taste. I always find myself adjusting this, but be careful not to overdo it.
- Coriander Leaves: A handful for garnish. This is optional, but fresh coriander really elevates the dish with a pop of color and fragrance.
There you go-simple ingredients, most of which you probably already have in your kitchen.
How To Make Nigella Lawson’s Curry In A Hurry?
Making this curry is just as quick and easy as the name suggests. There’s no need to chop and prep for hours. Here’s how I usually go about it:
- Prepare the chicken: Cut the chicken into bite-sized pieces. If you’re using boneless thighs, you might get a bit more juiciness, but breasts work just as well. I usually season the chicken lightly with salt and set it aside.
- Sauté the onions: In a large pan, heat the oil over medium heat. Add the chopped onions and cook them until they’re soft and translucent. There’s something so satisfying about this stage-the smell that fills the kitchen, that sweet oniony aroma that makes your mouth water in anticipation.
- Add the garlic and ginger: Once the onions are ready, toss in the minced garlic and grated ginger. I’ll often take a moment just to inhale that fragrant combo before the next step. Let them cook for a minute until fragrant-be careful not to burn them, though!
- Spices: Now, this is where it gets fun. Add the cumin and curry powder, stirring to coat everything in those wonderful spices. The oil will start to carry the aromas, and you’ll know you’re on the right track. The curry powder, in particular, creates such a warm, enveloping scent.
- Chicken goes in: Add the chicken pieces to the pan and cook for a few minutes, just until they’re no longer pink. It doesn’t need to be cooked all the way through at this stage, as it will simmer in the sauce later.
- Tomato purée and coconut milk: Stir in the tomato purée, letting it cook for about a minute. Then, pour in the coconut milk, stirring until everything’s well combined. The curry should begin to thicken up, and the color deepens into this golden, creamy goodness.
- Simmer: Reduce the heat to low and let the curry simmer for 15-20 minutes. You’ll know it’s done when the chicken is cooked through and the sauce has thickened up a bit. You can taste and adjust the seasoning at this stage-if it needs more salt or a touch more curry powder, this is the time.
- Garnish: Serve your curry with some rice or naan on the side. Garnish with fresh coriander for a touch of brightness. Every bite is like a celebration of simple, satisfying flavors.
Things I Learned
When I first made this curry, I was skeptical about how something so simple could actually taste good. But what I learned was that sometimes, less really is more. You don’t need a million ingredients to make a dish special. It’s all about getting the basics right and letting the ingredients speak for themselves.
The other thing I realized is how forgiving this recipe is. If you’re short on time, you can skip some of the garnishes or even use frozen chicken (although I’d recommend fresh for the best texture). I’ve also played around with adding some vegetables like spinach or peas, and it works just as well. The curry’s base is so versatile that it allows you to tweak it however you like.
Finally, this recipe is comforting. There’s just something about the combination of the warm spices and creamy coconut milk that makes you feel like everything’s going to be okay. It’s the kind of dish that can turn a regular night into something a little more special.