Quick Chicken Curry

Recipe Details

Preparation Time

20-22 minutes

Cooking Time

10-12 minutes

Ingredients

• rapeseed or sunflower oil (30g)
• garlic cloves (4) finely grated
• green chillies (2) finely chopped, 1 sliced to serve (optional)
• passata (500g)
• garam masala (1 tsp)
• ground coriander (1 tsp)
• ground turmeric (0.5 tsp)
• chilli powder (0.5 tsp)
• honey (1 tbsp)
• dried fenugreek leaves (1 tbsp)
• double cream (2 tbsp)
• small handful of coriander, leaves picked
• cooked rice

Method

1. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the garlic and chopped green chilli. Stir until they start to sizzle.
2. Pour in the passata and stir well. Cover the pan and cook over a medium heat for 8 minutes.
3. In a separate bowl, mix together the marinade ingredients (yogurt, garam masala, ground coriander, ground turmeric, chilli powder, and honey).
4. Add the chicken to the marinade and stir until well coated. Set aside.
5. Once the passata is cooked, stir in the spices along with 100ml boiling water from the kettle. Scrape off any excess marinade from the chicken and add it to the pan.
6. Cook the chicken for 10-12 minutes, or until it's cooked through. Add the honey and fenugreek, and mix well.
7. Stir in the double cream and cook for an additional minute. Season with salt to taste.
8. Serve the curry hot, garnished with coriander leaves and sliced green chilli if using. Serve with cooked rice.