Not everyone is a good cook or…. wants to be a good cook. I have never enjoyed this time consuming chore and so it seems, I’m not the only one. Every recipe from The Nervous Cook is quick – easy – delicious and cooked by me so you know  it is pretty much fail safe. Have a go and let me know how you went. Good luck.

A couple of weeks ago we were asked to a get together with a group of parents our children  went to school with.  The theme was a curry night and we all took a dish along to share. I volunteered to do a chicken curry. Cunningly I knew the Nervous Cook had a recipe that never failed. Here it is…. Quick – Easy – Delicious ‘In A Flash Chicken Curry’.


2 tablespoons cooking oil

500g skinless chicken thigh fillets, cut into bite size pieces (If I’m really pushed for time I have used a barbeque chicken)

1 chopped onion

1 chopped capsicum

2 garlic cloves, chopped (I used 2 teaspoons of bottled minced garlic)

2 long green chillies, seeds removed and finely chopped (or bottled minced chilli paste)

2 teaspoons finely grated fresh ginger (or bottled ginger paste)

3 tablespoons thai red curry paste

400g can Chopped tomatoes

400ml coconut milk

2 tablespoons crunchy peanut past

1 zucchini

handful of frozen beans

2 tablespoons chopped corriander


Preheat oven to190c

Heat cooking oil in electric fry pan to medium-high.  Add the chicken, onion, capsicum, garlic, chilli and ginger and cook, stirring for 5 minutes or until chicken starts to brown. Add curry paste and cook, stirring for 1 minute or until fragrant.

Season, then stir in tomatoes, coconut milk and peanut butter until combined.

Cover and cook for 45 minutes or until chicken is cooked through and the sauce has thickened.

Stir in zucchinni, beans and coriander and cook for 5 – 10 minutes or until tender.

Serve with cooked rice.


Note: If using a barbeque chicken, cooking time is cut down substantially.

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