Marinating the meat makes all the difference so don’t be tempted to skip that step. If you want a lighter curry, swap some of the cream for natural yoghurt.
Ingredients
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4 chicken breasts, skinned, boned and cubed
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2.5cm/1in piece of fresh root ginger, finely chopped
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2 garlic cloves, finely chopped
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1 tsp chilli powder
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sea salt and freshly ground black pepper
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2 tbsp chopped fresh coriander, plus extra to garnish
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1 lime, juice only
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2 tbsp vegetable oil
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1 onion, finely chopped
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1 red chilli, seeds removedand finely chopped
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1 tsp ground turmeric
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200ml/7fl oz double cream
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½ lemon
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- To serve
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basmati rice, cooked according to packet instructions
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Preparation method
- Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop.
- Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides.
- Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.
- Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste.
- Garnish with fresh coriander and serve immediately with rice or naan bread.
Source: https://www.bbc.co.uk
