This curry is easy to make and packed with flavour – prepare it the day before then pack in for lunch and enjoy with rice or naan bread.
MAKES 4 portions | Preparation time: 10 minutes, Marinating time: Overnight, Cooking time: 25-30 minutes
MARINADE
۵ ml (1 t) ground cumin
۵ ml (1 t) ground coriander
۱۰ ml (2 t) curry powder
۵ ml (1 t) garam masala
۵ ml (1 t) garlic and ginger paste
۱۵ ml (1 T) finely chopped green chillies
۱۰ ml (2 t) each finely chopped fresh mint, thyme and coriander
salt and black pepper
CHICKEN
۵۰۰ g chicken breast fillets, cut into bite-size cubes
۱۵ ml (1 T) butter
۱ onion, grated
۱ can (410 g) chopped tomatoes
۱۵ ml (1 T) brown sugar
۲۵۰ ml (1 c) plain yoghurt or cream
salt and black pepper
naan bread or jasmine rice to serve
extra coriander to serve
chopped cucumber with mint to serve
۱ Marinade Mix the ingredients in a non-metal bowl.
۲ Chicken Add the chicken to the marinade. Mix well and marinate overnight.
۳ Heat the butter and fry the onion until soft and golden. Add the chicken and fry until done but not dry. Add the tomatoes and sugar, reduce the heat and simmer for 10-15 minutes or until nearly dry.
۴ Stir in the yoghurt or cream, reduce the heat and simmer for another 5-6 minutes.
Season with salt and pepper. Leave to cool.
۵ Place the curry, rice or naan bread, extra coriander and chopped cucumber with mint in separate containers and chill. Reheat the chicken and rice or bread for lunch, top
with fresh coriander and serve with the cucumber and mint.
