Chicken
This mild Indian dish is a cult favourite. Full of spiced flavour and a rich, velvety texture, it’s easy to see why this curry has become a hit in restaurants across the globe. But you’ll also find that it’s pleasingly simple to make at home.
Cut chicken thighs into quarters. Place in a bowl with tandoori paste, half the yoghurt and the garam masala. Season with salt and pepper and mix to combine. Set aside for 15 minutes to marinate.
Place rice in a saucepan with 310ml (11/4 cups) cold water over medium heat. Bring to the boil, reduce heat to low and cover with a lid. Cook for 15 minutes or until cooked through. Leave covered until ready to serve.
Peel and finely grate ginger. Crush garlic. Finely chop onion. Dissolve stock cube in 180ml (¾ cups) boiling water.
Melt butter in a large, heavy-based saucepan over medium- high heat. Add chicken and cook, turning, for 5–6 minutes or until golden brown on each side. Remove from pan and set aside in a bowl.
Add onion, garlic and ginger to saucepan, reduce heat to low and cook for 4–5 minutes or until fragrant. Add passata, stock and return chicken to pan and cook, stirring occasionally, for 18–20 minutes or until chicken is tender.
Add cream to curry and stir to combine. Pick coriander leaves from their stems. Divide rice and curry between bowls and top with remaining yoghurt and coriander to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
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