Easy chicken curry

1. 1

   Halve the onion and the pepper, then add half of each to a food processor along with the garlic, ginger, one of the chillies, tomato puree and half of the garam masala and turmeric.

2. 2

   Add a dash of oil and then blitz into a thick paste

3. 3

   Melt the butter in a frying pan with a dash of oil and add the cumin and mustard seeds.

4. 4

   Slice the remaining onion and pepper and fry for 5 minutes along with the diced chicken and half the curry leaves.

5. 5

   Stir in the paste and fry for a further five minutes, then add the boiling water, the remaining curry leaves, garam masala and half the coriander.

6. 6

   Deseed and chop the remaining chillies, then add half to the curry.

7. 7

   Bring to the boil, then turn the heat down and simmer for 20 minutes, until the curry has thickened.

8. 8

   Season with salt, to taste

9. 9

   Stir in the double cream and then turn off the heat.

10. 10

    Garnish with the remaining coriander and chillies and serve with boiled rice or naan.

* Per serving · 4 servings · Values may vary.

No additional tips available.