sim­ple chicken curry

Serves 6 Prep: 15 min Cook: 35 min

Pick Me Up! - - EASY EAT -

125ml oil

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 salt

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.

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