Name: Quick chicken curry
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp rapeseed or sunflower oil; 4 garlic cloves finely grated; 2 green chillies 1 finely chopped, 1 sliced to serve (optional); 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 of coriander small handful of coriander, leaves picked, to serve cooked rice, to serve; 150g natural yogurt; ½ tsp garam masala; ½ tsp ground turmeric; ½ tsp chilli powder; ½ tsp ground coriander; 6 boneless and skinless chicken thighs cut into 2.5cm pieces

30-minute chicken curry in a pot, with coriander

2 tbsp rapeseed or sunflower oil
4 garlic cloves
finely grated
2 green chillies
1 finely chopped, 1 sliced to serve (optional)
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 of coriander
small handful of coriander, leaves picked, to serve cooked rice, to serve

For the chicken

150g natural yogurt
½ tsp garam masala
½ tsp ground turmeric
½ tsp chilli powder
½ tsp ground coriander
6 boneless and skinless chicken thighs
cut into 2.5cm pieces

Method

step 1
Heat 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.
step 2
Once 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.