If you’re a lover of Indian food and you want to make a quick and easy chicken curry – this is a great recipe for you! I know the amount of ingredients can be daunting but the method here is simple. Masala is the Hindi meaning for spices and murgh is the word for chicken – so chicken in spices.
Ingredients
Serves 3-4
Curry Paste
- 1 small fresh Red Chilli, finely chopped
- 2 cloves of Garlic, crushed
- 5 cm piece of Ginger, grated
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 2 Tsp Smoked Paprika
- 2 Tsp Garam Masala
- 2 Tbsp Tomato Purée
- 1 bunch of Fresh Coriander, roughly chopped
- 1 Tsp Desiccated Coconut
- 2 Tbsp Vegetable Oil
- Salt and Pepper
Sauce
- 4 Chicken breasts, cubed
- 1 Onion, finely diced
- Large Handful of fresh Coriander, roughly chopped or leaves picked
- 1 x 400g tin of Chopped Tomatoes
- 400g Tin Coconut Milk (just top layer of cream, not water – keep that for smoothies!) OR 200ml Double Cream
- Vegetable oil
- Salt and Pepper
Directions
- To make the curry paste; Add all of the spices to a small bowl along with the remaining paste ingredients and stir.
- To make the sauce; Heat 2 tablespoons of oil in a large saucepan over a medium-high heat and add the chicken and onions then cook for around 10 minutes until lightly golden. Stir in the curry paste and then add the chopped tomatoes. Bring to boil, turn down to a simmer and then cook for 15-20 minutes to bring out all of the flavours. Spoon in the coconut cream from the top of the tin or pour in the cream and bring to the boil again. Stir for about 5 minutes, taste, season with salt and then serve.
Made by you…
