I’ve been staying in Wales with my parents over the last few days and they have had tonnes of snow lately. When it’s cold outside, I really crave a tasty homemade curry, so I am posting this recipe for all my Welsh friends and family to warm you all up! I will be making a version of this for my Mum and Dad tomorrow night as they love curry too!
If I cook this recipe for my Dad though, I have to leave out the coriander. He hates carrots with a vengeance and doesn’t like coriander either, probably because it begins with the same letter! Just tailor make the recipe to suit your own personal taste. If you love a hot curry then just add more chilli! If you haven’t got any chicken and can’t be bothered to trudge to the shops for more supplies, then you can really use any meat, veggies, or even chick peas.
This recipe is also a great one for feeding a crowd at a dinner party or as part of a hot buffet. For best results, marinate the chicken in the yoghurt, spices and curry paste in the fridge for a few hours before adding the rest of the ingredients and cooking. This really helps all the flavours marinate into the meat.
My easy Chicken Curry is also great for batch cooking. You can keep leftovers in the fridge or freezer for quick reheating. For Weight Watchers, use a low fat Greek Yoghurt instead of full fat in the sauce and you have a fabulously tasty meal, much healthier than your average takeaway. If you live in Rhoose like my cousin, you probably won’t be able to get to the takeaway as they have been snowed in for days!
Also, one more tip, make sure you use curry paste and not sauce. There is a big difference. I used the Pataks brand but any other similar paste or supermarket brand will be fine. You can also make this with Korma or Rogon Josh paste.
Have a go at my recipe and entertaining your friends will be a breeze! Enjoy xx
(Feeds 4 to 6)
6 chicken breasts cut into chunks
4 tablespoons of tikka masala paste (not sauce)
350g of Greek style natural yoghurt (full fat or low fat)
1 red pepper, deseeded and chopped
4 garlic cloves, crushed
1 fresh red chilli, deseeded and finely sliced (use half a chilli for a milder curry)
1 inch piece of fresh root ginger, peeled and finely chopped
3 tablespoons of ketchup
1 tablespoon of tomato puree
150g of chopped cherry tomatoes
2 tablespoons of chopped fresh coriander plus a few extra sprigs as a garnish
the juice of a lemon
3 teaspoons of cumin seeds
1 teaspoon of smoked paprika
1 medium chopped onion
Basmati rice, to serve
Put all the ingredients into an oven proof casserole dish with a lid and stir well to combine.
Cook for approx 1.5 hours at 160C
Remove the lid half way through cooking to allow the sauce to reduce and stir the curry every half an hour to prevent burning on the surface.
If you use low fat yoghurt instead of full fat, you might end up with a runnier sauce. You can just reduce the sauce by cooking a bit longer. Using very low fat yoghurt could make the sauce separate slightly during cooking . If this happens just mix a little cornflour with some water and stir in.
Serve with basmati rice and garnish with more fresh coriander. Enjoy xx