Kim's Creamy Chicken Curry
Ingredients
- 4 skinless chicken breasts cut into chunks
- 2 onions finely chopped
- 1 green chilli de-seeded & chopped (you can add a second if you want it really hot)
- 2 garlic cloves crushed
- 2 tbsp fresh grated ginger
- 1 tsp turmeric
- 1 tsp garam masala
- ¼ tsp hot chilli powder
- 1 tin chopped tomatoes
- A squeeze of tomato purée
- 125ml double cream
- Rapeseed oil
- Chopped coriander to serve
Method
Heat the oil in a pan with a lid and fry the onions very gently until soft and golden – this will take a good 10 mins.
Add the garlic, ginger and chilli and fry for another couple of minutes on a medium heat. Add your spices and fry for another minute before adding the tin of tomatoes and about 150ml of water. Mix well together, turn down the heat and simmer for about 25mins - do remember to give it the odd stir so it doesn’t stick. It’s ready when the contents are well reduced and it looks like a thick paste with a little of the spicy oil sitting on the surface.
At this point add your chicken, along with a splash of water if the mixture looks too dry. Bring the heat back slowly to the boil before reducing it to a simmer. Put the lid on the pan and cook the chicken for about 20 minutes until cooked through and tender.
Stir in the cream and heat through for a few minutes. Season and serve with a sprinkling of the chopped coriander, basmati rice and nan bread.
