simple chicken curry
Serves 6 Prep: 15 min Cook: 35 min
900g boneless chicken breast fillets cut into chunks
2 onions, chopped
1tbsp finely chopped garlic
1½tsp finely chopped fresh root ginger
1tsp curry powder
1tsp ground cumin
1tsp ground turmeric
1tsp ground coriander
1tsp cayenne pepper 400ml passata
250g natural yogurt 2tbsp chopped fresh coriander
1tsp garam masala
1tbsp fresh lemon juice
1 heat the oil in a large frying pan over a high heat, then partially cook the chicken in batches until completely browned. transfer the browned chicken to a plate and set aside.
2 Reduce the heat to medium-high, add the onion, garlic and ginger, then cook until the onion turns translucent (about 8 min). 3 stir the spices and 1tbsp water into the onion mixture and stir for 1 min. then mix in the passata, yogurt, 1tbsp chopped coriander and salt.
4 Return the chicken to the frying pan, along with any juices on the plate. pour 125ml water into the mixture and bring to the boil, turning the chicken to coat with the sauce. then add the garam masala, lemon juice and remaining coriander. 5 cover and simmer until the chicken is cooked in the centre and the juices run clear (about 20 min). serve with rice or naan.