A Delicious Curry Recipe To Try

Recipe time!

I’ve been making this curry quite a lot lately. Its just the right amount of spice, is made with almost all store cupboard ingredients – and for some reason I always seem to have half a tin of coconut milk and half a carton of passata in the fridge, so it makes good use of them!

This is slightly adapted from the red Real Meal Revolution recipe book, which I think is probably my favourite recipe book ever.

Its going to take you about 15 minutes in total to prepare this and around half an hour for it to cook.

4 chicken breasts or 6-8 chicken thighs, no bone, no skin – cut into chunks
1tbsp cumin
1tbsp ground coriander
1tsp ground turmeric
1 knob ginger, grated
2 cloves garlic, minced

Knob of butter
4 cloves garlic, minced
1 knob ginger, grated
1tbsp cumin
1tbsp ground coriander
1/2 tsp paprika
1/2 tsp cayenne pepper
200g passata
100ml coconut milk (tinned)

Mix the first group of ingredients together and marinate the chicken in the mixture for about half an hour

Melt the butter then fry the garlic and ginger until soft before adding the spices and frying until fragrant

Add the pasta and coconut milk, followed by the chicken and its marinade, then simmer until the chicken is cooked through. You could add a few spinach leaves too, if you wanted.

I usually have this on its own, maybe with some broccoli on the side, but you could happily serve with a portion of rice.

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