Whip up this speedy chicken curry, using simple techniques and staple storecupboard spices. It takes less than 10 mins to prepare – ideal for a midweek meal.
Prep:8 mins
Serves 4
2 tbsp rapeseed or sunflower oil4 garlic cloves, finely grated2 green chillies, 1 finely chopped, 1 sliced to serve (optional)350g passata1 tsp garam masala1 tsp ground coriander½ tsp ground turmeric½ tsp chilli powder½ tsp honey1 tbsp dried fenugreek leaves2 tbsp double creamsmall handful of coriander, small handful of coriander, leaves picked, to serve cooked rice, to serve
STEP 1Heat 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 2Once 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.
