30-minute chicken curry
Make a speedy chicken curry. The spices are storecupboard staples, the technique simple, and it takes less than 10 mins to prepare – ideal for a midweek meal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp rapeseed or sunflower oil
- 4garlic cloves, finely grated
- 2green chillies, 1 finely chopped, 1 sliced to serve (optional)
- 350g passata
- 1tsp garam masala
- 1tsp ground coriander
- ½tsp ground turmeric
- ½tsp chilli powder
- ½tsp honey
- 1tbsp dried fenugreek leaves
- 2tbsp double cream
- small handful of coriander, small handful of coriander, leaves picked, to serve cooked rice, to serve
- 150g natural yogurt
- ½tsp garam masala
- ½tsp ground turmeric
- ½tsp chilli powder
- ½tsp ground coriander
- 6boneless and skinless chicken thighs, cut into 2.5cm pieces
Instructions
Step 1
Heat the oil in a large, lidded saucepan over a medium-high heat, then add the garlic and chopped green chilli. Once these start to sizzle, pour in the passata, then cover and cook over a medium heat for 8 mins. Meanwhile, prepare the chicken. Put the yogurt, all the spices and ½ tsp salt in a bowl, and mix well. Add the chicken and mix until well coated. Set aside and keep covered until needed, or marinate for up to 24 hrs, if you have time.Step 2
Once the passata is cooked, stir in the spices along with 100ml boiling water from the kettle. Scrape the excess marinade off the chicken and into the pan, then add the chicken, cover and cook over a medium heat for 10-12 mins until cooked through. Add the honey and fenugreek, and mix well. To serve, drizzle with the cream, sprinkle over the coriander leaves and the sliced green chilli, if using. Serve with cooked rice.