- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Perfectly spiced curry recipe with tender chicken and lots of sauce to mop up with naan.
- 6 tbsps butter, divided
- 900g chicken breasts, cut into chunks
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 1 tbsp garam masala
- 1 tbsp fresh ginger, grated
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 340g tomato paste
- 240ml cream
- salt and pepper
- lime, mint and coriander, for garnish
- naan bread for serving
Using 2 tablespoons of butter in a large pan over medium-high heat, brown the pieces of the chicken so each side is browned. Work in batches, and set aside when you’re done.
Melt another 2 tablespoons of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chilli powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low — not a rolling boil.
Stir in the remaining 2 tablespoons of butter, and season with salt and pepper, to taste.
Serve garnished with lime, mint and coriander, alongside some naan bread.