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Roast chicken tomato curry
Serves 4
Easy
Prep:
Cook:
Keep it simple with this chicken curry made with just a few storecupboard ingredients like canned chopped tomatoes and ground spices
Skip to ingredients
- naan, paratha, roti or cooked riceto serve
For the curry base
- 2 tbsp neutral oil(such as sunflower, olive or rapeseed)
- 4 garlic clovesfinely chopped
- 2 x 400g cans chopped tomatoes
- ½ tsp ground turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
- 2 tbsp kasuri methi(dried fenugreek leaves)
- 1 tsp honey
- 6 tbsp double cream
For the chicken
- 2 tbsp neutral oil
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- 4 skinless chicken breast fillets
Nutrition: per serving
- kcal577
- fat39g
- saturates16g
- carbs12g
- sugars10glow
- fibre3g
- protein43ghigh
- salt2.87g
Method
step 1
Start by making the curry base. Heat the oil in a pan over a low heat and cook the garlic for 2 mins until fragrant and just turning golden.
step 2
Stir in the tomatoes and 200ml water. Bring to the boil, then cover and cook over a low heat for 45 mins, stirring every 15 mins until the tomatoes have almost fully broken down.
step 3
Meanwhile, for the chicken, heat the oven to 200C/180C fan/gas 6. Mix the oil, spices and 1 tsp salt together. Bash the chicken breasts between two sheets of baking parchment using a rolling pin until they’re the same thickness all over. Arrange the chicken on a baking tray, then brush over the spiced oil. Cook in the oven for 10 mins. Heat the grill to high and cook the chicken under it for 5 mins until starting to char at the edges. Leave to rest for 1 min, then slice into chunky strips.
step 4
Add the spices, honey and cream to the curry, along with 1 tsp salt. Cook for 5 mins until fragrant, then stir in the chicken. Serve the curry with naan, paratha, roti or rice.
