Ingredients

The following ingredients have 4 Servings
  • 3 cloves garlic (crushed or grated)
  • 3 cm ginger (grated)
  • 3 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • ½ teaspoon chilli flakes
  • Juice of half a lemon
  • 100 ml coconut milk
  • 600 g chicken breast (diced)
  • 1 tablespoon olive oil (or coconut oil)
  • 1 onion (sliced)
  • 1 red (bell) pepper (chopped into bitesize pieces)
  • 300 ml passata ((or whizz a tin of tomatoes in your blender))
  • 300 ml coconut milk ((you may not need all of this))
  • 1 teaspoon garam masala
  • 2 tablespoons ground almonds ((optional – it helps to thicken, leave out if you prefer a saucier curry))
  • 2 tablespoons fresh coriander (cilantro) (chopped – plus extra for garnish)

Instruction

  • Mix the marinade ingredients together in a large bowl, add the diced chicken and stir to coat thoroughly. Marinate for 10 minutes if that’s all you’ve got or up to 24 hours if you have the time. (If marinating for more than 10 minutes cover and return to the fridge)
  • Place the oil, onions and red pepper in a large, wide saucepan or large frying pan and cook gently with the lid on for 5 minutes or until softened. Turn the heat up and add the chicken. Fry for 3-5 minutes until brown. Add the passata and half the remaining coconut milk and bring to the boil.
  • Turn the heat down and simmer for 10 minutes. Add the remaining garam masala, ground almonds (optional) and fresh coriander (cilantro) and stir to combine. Add the remaining coconut milk if you feel the curry is too thick.
  • Serve with rice and/or naan bread.