A REALLY GOOD CHICKEN CURRY
Serves 4, with leftovers Prep: 15 minutes Cook: 20 minutes
Ingredients:
Four garlic cloves, grated 8cm piece of fresh root ginger, grated
Three green chillies, roughly chopped, plus extra to serve
Large handful coriander, leaves and stems separated and finely chopped 4tbsp tikka masala paste Eight skinless, boneless chicken thighs, quartered Light-flavoured oil, for frying
One onion, chopped 1tbsp garam masala or curry powder
400g tin chopped tomatoes Half a 400ml tin coconut milk Sea salt and freshly ground black pepper
To serve: Boiled rice, popadoms and chutney
Method: Preheat the grill to high. Mix half of the garlic, ginger, green chillies and coriander stalks in a large bowl and stir through half of the tikka masala paste. Add the chopped chicken and use your hands to rub the paste into the chicken.
Lay the chicken in a single layer on a lightly greased baking tray and grill for five minutes, turning halfway, or until the chicken is cooked through and charred in places. Meanwhile, set a large non-stick frying pan over a medium–high heat, add a generous drizzle of oil and fry the onion for five minutes, or until starting to soften. Tip in the remaining garlic, ginger and green chillies, along with the remaining tikka masala paste, and fry for one minute. Add the garam masala, chopped tomatoes and coconut milk, bring to the boil and bubble for five minutes. Reduce the heat, then add the cooked chicken and any pan juices to the curry sauce. Stir to combine and cook for a few minutes, then taste for seasoning. Scatter over the remaining coriander leaves and serve with boiled rice, extra chillies, popadoms and chutney, if you like.
Make ahead: The sauce can be made in advance, and the chicken can be cooked under the grill, then cooled, and stored in the fridge for 24 hours. Just drop it into the reheated curry sauce when ready to serve.
The shortcut : A high cooking temperature and flavour-packed ingredients are your friends here – despite the quick cooking time, you’re left with a sauce that tastes as though it’s been simmering for hours.