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For the sauce

For the meat & veg

Nutrition: per serving

  • kcal284
    low
  • fat10g
    low
  • saturates1g
  • carbs13g
  • sugars10g
    low
  • fibre6g
    high
  • protein33g
  • salt0.4g
    low
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Method

  • step 1

    Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.

  • step 2

    To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.

  • step 3

    Add 300ml water to the onion mixture and simmer for around 20 minutes.

  • step 4

    Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).

  • step 5

    Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.

  • step 6

    Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.

  • step 7

    Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.

  • step 8

    Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.

  • step 9

    Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.

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Comments, questions and tips (227)

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Overall rating

A star rating of 4.5 out of 5.577 ratings

bpaterson49M-aQpMMH

Followed the recipe and preparation method to the letter. Superb flavoursome curry!! Add green chillis if you like it hot!!

emmanescence1@gmail.com_4A4091C

I was a bit disappointed with the separate pans and blending etc. I read the negative comment about it being bland. I really enjoyed this meal and have bookmarked it. One of the best curries I've made. I did generously season with himalayan salt and black pepper. I used 1 less red chilli. I…

prqjpmg5d497676

tip

Absolutely horrible. Took forever to make so I was expecting great things, but it was seriously lacking in flavour, despite the spices. The adding of garam masala at the end just added a nasty “perfume” flavour. Save yourself a lot of hassle & washing up by choosing a different recipe!

jason.bagge197251

I tried this and it seems to be lacking something. I add a chicken stock cube at the very end, once Id tasted and did improve things alot. Next time Im putting chicken stock in with the onions at step 3.

suesmn

I followed this recipe precisely - and I am a seasoned cook. It was a bit disappointing and lacked depth and richness. It was only just ok - which made it not worth the hassle. There are some excellent base mixes on the market with which you can make a far superior meal.

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