My Best Chicken Curry

Method

1. 1. Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
2. 2. In a bowl, combine the chicken with the garam masala and a generous pinch of salt.
3. 3. Heat a large, saute pan over a medium high heat and add the oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
4. 4. If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
5. 5. Add the chicken back to the pan, with the tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low and simmer gently for 15 minutes. Stir through the greens and yoghurt and cover and cook for a further 5 minutes until the are wilted and the chicken is cooked through and coated in sauce.
6. 6. Scatter over the coriander and serve with steamed rice and naan bread.
7. 7. To serve, stir through a squeeze of lemon juice to taste and serve with cooked rice, naan bread and garnish with coriander leaves.

• Recipes
• Spring
• Autumn
• Main Meals
• Family

Ingredients

• US
• METRIC