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30-minute chicken curry

30-minute chicken curry

Ingredients
  • 2 tbsp rapeseed or sunflower oil
  • 4 garlic cloves
  • 2 green chillies
  • 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 coriander
  • to serve cooked rice
Instructions
  1. 1Heat 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 ½ 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.
  2. 2Once the passata is cooked, stir in the spices along with 100ml boiling water from the kettle. Scrape the excess marinade off 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.
Recipe Info
Prep Time8 min
Cook Time22 min
Total Time30 min
Servings4
DifficultyMedium
CuisineInternational
Source

This recipe is from Good Food team

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