This 3-ingredient chicken curry is my all-time favorite standby dinner – I doubt you’ll find a quicker, more delicious meal. We eat it with rice or with Woolworths’ frozen rotis and a carrot sambal. To make the sambal, I shave carrots with a vegetable peeler and soak them in vinegar, chopped chilli, a little sugar and chopped coriander. The rotis are my best-kept secret, simply pop them into a hot pan and cook from frozen. They are perfectly flaky and buttery.
To make the curry, I toss a pack of pre-sliced chicken fillets with a packet of Indian curry paste and 2 cups of plain yoghurt.
If you can, leave it in the fridge for tomorrow’s night dinner but it’s not that necessary. Place on a baking tray and grill until golden brown and tender. You can also cook it on the braai if you like.
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