2 skinless chicken breasts, chopped into bite size chunks
1 large onion roughly chopped
2 tins of chopped tomatoes
100ml of single cream
2 cloves of garlic peeled and finely chopped
1 chilli de-seeded and finely chopped
1 piece of fresh ginger about 2inch, peeled and finely grated
1 tablespoon of paprika
1 tablespoon of garam masala
1 teaspoon of ground cumin
1 teaspoon of ground coriander
A small handful of fresh chopped coriander
preparation 6 mins • you cook for 9 mins •
Watch a 30 second preview of my cook-along video below
This is my take on the classic and is a really easy, fail safe version. Only taking 15 minutes of your time, this recipe is also so much healthier and tastier than a takeaway. Like most of my recipes this curry serves 2 people, however it does make a lot of sauce. This is deliberately so you can go back for more sauce or use it to dip naan bread in! You could, however, add another 2 chicken breasts and it would serve 4 people. Serve with your choice of rice or naan. You'll be surprised at just how easy it is to make! This is a three part recipe. In part one we make the spice mix and cook the onion. In part two we add the tomatoes and cook the chicken. In part three we finish everything off and serve!
Large pan/wok to cook everything in
Spoon to stir
Before you start have the onion, garlic, ginger & chilli prepared. Have the spices standing by, put your pan on a high heat and click here!
Before you start have the chicken chopped and ready and your tins of chopped tomatoes out and open. Now click here
Before you start have your rice or naan ready if your serving it. Have the cream out with the chopped coriander and lime. Now click here!