Quick-Pickled Onions on Chicken Curry

Lightly Seasoned Vinegar Blend is now available in Tesco and Morrisons.

Make this using Sarson’s Lightly Seasoned Vinegar Blend.


  • 2 tbsp of vegetable oil
  • 1 onion, halved and finely sliced
  • 1 tbsp of ginger garlic paste
  • 150g of curry paste
  • 500g of diced chicken breast
  • 1 tin of tomatoes
  • 200ml of chicken stock
  • 1 red pepper, quartered then sliced
  • Salt

Quick-pickled red onion

  • 2 red onions
  • 200ml Lightly Seasoned vinegar blend
  • 1 handful coriander leaves chopped

To serve

  • Rice
  • Naan bread


  1. Heat the oil in a large pan and add the onions. Sweat on a low heat until soft, for about 10 minutes.
  2. Add the ginger garlic paste and curry paste and cook for 1 minute, stirring regularly.
  3. Add 50ml of the chicken stock and cook out until it has evaporated.
  4. Add the diced chicken and cook for about 5 minutes until nicely coloured.
  5. Add the tinned tomatoes, remaining chicken stock, red pepper and a pinch of salt. Simmer for 1 hour.
  6. In the meantime, cut the onions in half then finely slice into crescents. Place in a bowl with the chopped coriander and cover with the quick pickling vinegar.
  7. Drain after 15 minutes.
  8. Serve the curry with rice, naan bread and a generous helping of quick-pickled onions.

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