Here’s a cool and creamy chicken curry. I like to team it with dahl, bahji’s and raita.
- Finely dice the onion and crush the garlic. Grate the ginger. Assemble your spices.
- If using chicken breasts, cut them into bite sized cubes. Now, wash your hands thoroughly and put aside the knife and board you used for the meat to wash/ scrub in the hottest water later.
- Melt the butter on low heat in a large casserole or saucepan. Add the onion, garlic, ginger and a pinch of salt. Cook gently, stirring for 2 minutes or until translucent, not coloured. Add all the spices. Stir for a further 2 minutes or until the onion is softened.
- Add the passata, puree, vinegar and stir. Increase the heat to bring the mix to a boil. Now, reduce the heat and let the sauce barely simmer on low heat for 10 minutes.
- Add the chicken chunks. Stir to coat. Add the cream and yoghurt. Reduce the heat again and cook at a very gently simmer for 10 minutes or until the meat is cooked all through. Test a large piece by cutting into it with a sharp knife. It must be white all the way through – with no trace of pink. Stir in some of the fresh coriander. Remove and serve. Or leave to cool then cover and chill overnight.
- Serve on a bowl of cooked basmati rice or on a plate surrounding a rice tower. Enjoy with mango chutney, naan breads and raita.