Hurry Curry [Recipe]
Prep time
Cook time
Total time
Serves: 6-8
  • 1 jar Patak’s Mild Curry Paste (Indian store, however, some regular grocery stores carry it)
  • 2 medium onions, chopped
  • 2 tablespoons canola oil
  • 2 cups chicken broth
  • 3 – 4 garlic cloves, peeled and pressed
  • 2 lbs of chicken thighs, skinned, trimmed (do not use breast meat, does not work for curry!)
  • ½ lemon
  • 1 potato chopped into cubes
  • ½ cup of cilantro
  • 14 oz of canned diced tomatoes
  1. Heat large pot with oil, add onions and sauté until golden (about 30 minutes). Add drops of chicken broth if onions start to stick.
  2. Add 4 – 5 tablespoons of Patak’s Curry paste, stir into cooked onions and cook for about 3 minutes. Add garlic and squeeze about 4 or 5 drops of lemon juice, stir
  3. Add chicken pieces, stir well and cook until outside of chicken is light brown. Then add diced tomatoes, including juice, diced potato and cilantro. Keep adding more of the chicken broth; I used most of it by this point; only had a couple of tablespoons left.
  4. Bring to a boil, then lower heat to low and cook for about 30-40 minutes or until chicken is cooked.
  5. Serve over hot Basmati or Jasmine rice.
Recipe by Maryann Jacobsen at