Chicken curry

Family friendly, budget friendly & meal prep friendly, need I say more!? Below I share my ultimate recipe resulting in an aromatic chicken curry you’re sure to return to again and again

Serves: 4

• 1 tbsp sunflower oil
• 1 tbsp garam masala
• 8 chicken thighs, boneless & skinless
• 250ml chicken stock
• 400g tin chopped tomatoes
• 1 red pepper, diced
• Sea salt

For the spice paste:

• 1 onion, finely chopped
• 3 cloves garlic, peeled & sliced
• 1 large thumbsized piece ginger, peeled & sliced
• Small handful fresh coriander, stalks & leaves
• 1 tbsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground ginger
• 1/2 tsp chilli powder
• Pinch of freshly ground black pepper

To serve:

1. Juice of ½ lemon
2. A small handful of coriander leaves, to garnish
3. 250g basmati rice, cooked
4. Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
5. In a mixing bowl, combine the chicken with 1 tablespoon of the sunflower oil, garam masala, and a generous seasoning of salt & pepper. If possible, leave to sit for at least 1 hour but don’t worry if you don’t have time for this. Heat a large, high sided pan over a medium high heat and add the remaining oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
6. If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
7. Slowly incorporate the chicken stock to the pan until smooth, before transferring to a slow cooker with the tin of chopped tomatoes, red peppers and the fried chicken on a high setting for 4 hours or a lower setting for 6 hours.
8. Before serving, add a juice of half a lemon alongside a generous dollop of cream. Enjoy with basmati rice, a scattering of coriander leaves & sea salt.