This recipe makes good use of your store cupboard! Not particularly spicy but full of flavour, you can use chicken breast like I have or boneless thighs instead. If you don't have all the spices don't worry just use your favourite curry powder & it will taste just as good! I have used 2 chicken breasts sliced fairly thinly which should be enough for 4 but it will depend on the size.
Serves 4 Approx 90p per serving
Prep time 20 minutes Marinting time 3-4 hours (or overnight)
Cooking time 25 minutes
For the marinade:
To make the curry:
To make the marinade put the fresh herbs into a blender or mini chopper & blitz for about 20 seconds.
Add the rest of marinade ingredients & blitz again until combined.
Put the chicken into a shallow dish. Pour over the marinade & stir so that the chicken get completely coated.
Cover with cling film & place in the fridge for 3-4 hours or overnight.
To make the curry place a large frying pan over medium heat & add 1 tbsp of oil.
Cook the onion until soft then add the garlic, Garam Masala & tomato puree. Cook for 5 minutes.
Pour in the stock, remove the chicken from the marinade using a fork or tongs & add it to the pan. Stir & simmer for 15 minutes.
Add the remaining marinade, stir well & cook for another 5 minutes.
Serve with rice &/or naan.