Family friendly, budget friendly & meal prep friendly, need We say more!? Below We share the ultimate recipe resulting in an aromatic chickencurry you’re sure to return to again and again x
1 tbsp sunflower oil 1 tbsp garam masala 8 chicken thighs, boneless & skinless 250ml chicken stock 400g tin chopped tomatoes 1 red pepper, diced Sea salt
For the spice paste: 1 onion, finely chopped 3 cloves garlic, peeled & sliced 1 large thumbsized piece ginger, peeled & sliced Small handful fresh coriander, stalks & leaves 1 tbsp turmeric 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground ginger 1/2 tsp chilli powder Pinch of freshly ground black pepper
To serve: Juice of ½ lemon A small handful of coriander leaves, to garnish 250g basmati rice, cooked
Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
In a mixing bowl, combine the chicken with 1 tablespoon of the sunflower oil, garam masala, and a generous seasoning of salt & pepper. If possible, leave to sit for at least 1 hour but don’t worry if you don’t have time for this. Heat a large, high sided pan over a medium high heat and add the remaining oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
Slowly incorporate the chicken stock to the pan until smooth, before transferring to a slowcooker with the tin of chopped tomatoes, red peppers and the fried chicken on a high setting for 4 hours or a lower setting for 6 hours.
Before serving, add a juice of half a lemon alongside a generous dollop of cream. Enjoy with basmati rice, a scattering of coriander leaves & sea salt.