Indian-style chicken curry
An easy and delicious recipe for Indian-style chicken curry.
Servings 4 servings
Ingredients
- 600 g chicken breast, cut into large chunks
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1-2 peppers, cut into small dice
- 3 spring onions, finely sliced (keep the green tops)
- 1 onion, finely chopped
- 4 cloves garlic, crushed or grated
- 1 tbsp freshly grated ginger
- 2 tsp garam masala
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp mild chilli powder
- 1 tsp sugar
- 1 handful cashew nuts, salted or unsalted
- Salt and pepper
- Oil
- Rice and/or flatbread, to serve
Instructions
- Heat the oil in a saucepan or a large frying pan and brown the chicken well all over, then season with salt and pepper.
- Add the onions, peppers, garlic and ginger and fry for a couple of minutes, then sprinkle over the spices and fry for a minute or so.
- Pour in the tomatoes, coconut milk, sugar and cashew nuts and let the dish simmer over a medium heat for about 15 minutes.Meanwhile, cook the rice.
- Stir the green spring onion tops into the dish, season to taste with salt and pepper, and add a little lime juice if you would like a touch of acidity.
- Serve the dish topped with fresh parsley (or coriander — I just don't care for it), with boiled rice and freshly baked naan.