Quick, Easy Curry Recipes by Chef Atul Kochhar

Quick, Easy Curry Recipes by Chef Atul Kochhar

Quick, easy recipes to make eating well during the week so easy and transform boring weeknight dinners.

In this beautiful new book Michelin-starred chef Atul Kochhar shows readers how to create simple curries in their own homes in just 30 minutes.

Available to purchase here


Bengali Chicken Korma Recipe:

It’s fragrant and flavoursome and showcases the best of quick curries. This is a very light korma, without any almonds for thickening, so is a good recipe for anyone with a nut allergy.

Top Tip: Whisking the yogurt and cream with a little water helps prevent it splitting in the pan. If your gravy does split, however, you can bring it back by stirring in another tablespoon of  Greek style yogurt.
Assemble all the ingredients and equipment before you begin. You need a bowl, a whisk, a large saute or frying pan and a small saucepan.



Serves 4

600g chicken thigh fillets

250g greek-style yoghurt

2 tablespoons single cream

100ml water

fresh coriander leaves

1 tabespoon vegetable oil or ghee

1 dried bay leaf

2 tablesooons onion paste

1/2 teaspoon red chilli powder, to taste

1/2 teaspoon garam masala

1/4 teaspoon ground turmeric

sea salt



4 green cardamom pods

1 teaspoon ghee

5cm piece of cinnamon stick

2 cloves

1 dried bay leaf



  1. Cut the chicken thigh fillets into bite-sized pieces. Put the yogurt and cream in the bowl and whisk in 2 tablespoons of the water. Rinse and chop enough coriander leaves to make about 2 tablespoons.
  2. Heat the vegetable oil over a medium-high heat in the saute pan. Add the bay leaf and stir it around to flavour the oil. Add the onion paste and stir it into the oil for 30 seconds. Add the chicken pieces and continue stirring just until they are lightly coloured on all sides.
  3. Stir in the remaining water, scraping the bottom of the pan. Add the chilli powder, garam masala and turmeric. Season with salt and stir for 30 seconds to cook the spices. Watch closely so they do not burn. Turn the heat to medium, whisk in the yogurt mixture and leave the chicken to simmer, stirring occasionally, for 10 minutes, or until it is cooked through and tender. Do not allow the mixture to boil, or the yogurt will split.
  4. Just before serving, make the tarka. Lightly crush the cardamom pods to loosen the seeds. Melt the ghee in the saucepan over a high heat. Add the cardamom pods and seeds, the cinnamon stick, cloves and bay leaf, and stir until the spices crackle. Immediately pour this over the chicken mixture and stir in.
  5. Adjust the seasoning with salt, if necessary, and stir in the chopped coriander just before serving.