Serves 4 – 30 mins
INGREDIENTS – SERVES 4
2 tbs of flavourless oil
4 small or 3 large chicken breasts
1 heaped tablespoon of minced ginger(I always have a jar of minced ginger is the fridge)
2 heaped tablespoon of minced garlic(again I always have a jar of minced garlic is the fridge)
3 tsp of lemon juice
Salt
2 tomatoes roughly chopped
1 medium bunch of coriander roughly chopped stalks included
2 fresh chillies( or a tsp of minced chillies from the jar, which again I always have in my fridge)
1 tsp of tomato puree(or tomato sauce if you have none)
300mls of natural yoghurt (my favourite is Greek Yoghurt)
Method
Step One
Chop chicken into bite size pieces and put into container – add in ginger, garlic, salt and lemon juice and leave to sit as you get the other ingredients ready(this can be refrigerated for up to 24 hours if you are organised).
Step Two
Into a blender add the tomatoes, coriander, chillies and tomato puree, blend until you have a smooth sauce.
Step Four
Add oil to large non stick pan with lid and turn heat to high. When hot add the chicken pieces and marinade to pan. Fry chicken turning frequently for about 10 minutes.
Step Five
Pour the mixture from the blender over the chicken and continue to keep cooking for about another 10 minutes. Add the yoghurt and cook until have a thick sauce consistency, about 5 minutes. Cover the pan and turn the heat down for about 5 minutes – check chicken and serve once cooked.
Tips
I serve this easy curry to my family with the Potato and Pea curry(see website) and some fluffy Basmati Rice.