Tingle your tastebuds with this spicy Indian style curry. A perfect family favourite packed with spices and flavour! Add a dollop of yogurt on top when serving if you can't handle the heat!
Method
Step 1
Heat the oil in a large frying pan over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Step 2
Reduce the heat under the frying pan to medium-high; add the onion, garlic, and ginger to the oil remaining in the frying pan and cook and stir until the onion turns translucent, about 8 minutes.
Step 3
Stir the curry powder, cumin, turmeric, coriander, cayenne and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.
Step 4
Mix the passata, yogurt, 1 tablespoon chopped coriander and 1 teaspoon salt into the
mixture.
Step 5
Return the chicken breast to the frying pan along with any juices on the plate. Pour 125ml water into the mixture; bring to the boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.
Step 6
Cover the frying pan and simmer until the chicken breasts are no longer pink in the centre and the juices run clear, about 20 minutes.
Step 7
Serve.
Ingredients
- 900g boneless chicken breast fillets
- 2 teaspoons salt
- 125ml cooking oil
- 2 onions, chopped
- 1 tbsp finely chopped garlic
- 1 1/2 tsp finely chopped fresh root ginger
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp cayenne pepper (chilli pepper)
- 1 tbsp water
- 400ml passata
- 250g Lancashire Farm Natural Bio Yogurt
- 1 tbsp chopped fresh coriander
- 1 tsp salt
- 125ml water
- 1 tsp garam masala
- 1 tbsp fresh lemon juice
- 2 pounds boneless chicken breast fillets
- 2 teaspoons salt
- 1/5 pint cooking oil
- 2 onions, chopped
- 1 tbsp finely chopped garlic
- 1 1/2 tsp finely chopped fresh root ginger
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp cayenne pepper (chilli pepper)
- 1 tbsp water
- 2/3 pint passata
- 1/2 pound Lancashire Farm Natural Bio Yogurt
- 1 tbsp chopped fresh coriander
- 1 tsp salt
- 1/5 pint water
- 1 tsp garam masala
- 1 tbsp fresh lemon juice
Contains
Natural Bio Yogurt
Nutritional Information
| Energy | 2159kJ/516kcal |
|---|---|
| Fat | 30.9g |
| of which saturates | 5.1g |
| Mono-unsaturates | 20.2g |
| Polyunsaturates | 3.2g |
| Carbohydrate | 12.3g |
| of which sugars | 9.2g |
| Protein | 45.3g |
| Fibre | 1.5g |
| Salt | 1.5g |
| Calcium |
Contains Pasteurised Cows Milk
No Added Ingredients!
