30-minute chicken curry

Here’s a delicious curry that always delivers on flavour and is surprisingly easy to make. The spices are storecupboard staples, the technique simple, and it takes less than 10 mins to prepare.

Chetna Makan

SERVES 4 PREP 8 mins COOK 20 22 mins EASY

2 tbsp rapeseed or sunˆlower oil 4 garlic cloves, ˆinely grated 2 green chillies, 1 ˆinely 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,

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

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 1/2 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.

Once the passata is cooked, stir in the spices along with 100ml boiling water from the kettle. Scrape the excess marinade o’ 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.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING 315 kcals • fat 21g • saturates 8g • carbs 9g • sugars 8g • ˆibre 2g • protein 22g • salt 0.9g