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2 skinless chicken breasts, chopped into bite size chunks
1 large onion roughly chopped
2 tins of chopped tomatoes
100ml of single cream
2 cloves of garlic peeled and finely chopped
1 chilli de-seeded and finely chopped
1 piece of fresh ginger about 2inch, peeled and finely grated
1 tablespoon of paprika
1 tablespoon of garam masala
1 teaspoon of ground cumin
1 teaspoon of ground coriander
A small handful of fresh chopped coriander
1 lime
Salt
Pepper
preparation 6 mins • you cook for 9 mins •
Serves 2
Watch a 30 second preview of my cook-along video below
This is my take on the classic and is a really easy, fail safe version. Only taking 15 minutes of your time, this recipe is also so much healthier and tastier than a takeaway. Like most of my recipes this curry serves 2 people, however it does make a lot of sauce. This is deliberately so you can go back for more sauce or use it to dip naan bread in! You could, however, add another 2 chicken breasts and it would serve 4 people. Serve with your choice of rice or naan. You'll be surprised at just how easy it is to make! This is a three part recipe. In part one we make the spice mix and cook the onion. In part two we add the tomatoes and cook the chicken. In part three we finish everything off and serve!
Large pan/wok to cook everything in
Spoon to stir
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Before you start have the onion, garlic, ginger & chilli prepared. Have the spices standing by, put your pan on a high heat and click here!
Before you start have the chicken chopped and ready and your tins of chopped tomatoes out and open. Now click here
Before you start have your rice or naan ready if your serving it. Have the cream out with the chopped coriander and lime. Now click here!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
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Put your pan on a high heat, add about two teaspoons of oil and then each of the spices (1 tablespoon of both paprika & garam masala, 1 teaspoon of both ground cumin and ground coriander). Stir these through and then turn the heat down to low before adding the chilli, ginger, garlic & onion. Stir thoroughly to get everything coated with the spices. Cook for 10 minutes, stirring occasionally.
After 10 minutes season the chicken with a pinch of salt & pepper, add to the pan and stir. Add in all the chopped tomatoes and stir. Half fill one of your empty tomato tins with cold water and add to the pan.
Stir and then simmer for 25 minutes, after which time it will be more or less done. If you're having rice or naan bread then time that to also be ready in 25 minutes.
After 25 minutes add in 100ml of single cream and stir thoroughly. If you find that the curry is a little too spicy for your taste then add more cream to cool it. Turn the heat off and you're almost done. To serve, simply sprinkle with the chopped coriander and a squeeze of lime.
I hope that you enjoy it!
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