Quick chicken curry
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Ingredients
- 2 tbsp rapeseed or sunflower oil
- 4 garlic cloves, finely grated
- 2 green chillies, 1 finely chopped, 1 sliced to serve (optional)
- 350g passata
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp honey
- 1 tbsp dried fenugreek leaves
- 2 tbsp double cream
- small handful of coriander, small handful of coriander, leaves picked, to serve cooked rice, to serve
For the chicken
- 150g natural yogurt
- ½ tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp ground coriander
- 6 boneless and skinless chicken thighs, cut into 2.5cm pieces
Method
- 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.
