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Quick Mid-week Curry

Quick Mid-week Curry

Forget takeaways, this curry recipe is packed full of flavour and can be ready to eat in under 30 minutes.

Ingredients
  • 3 tbsp sunflower oil
  • 2 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 inch peeled ginger
  • 1 chopped red chilli (If preferred, you can make it hotter by adding more chillies)
  • 400g can chopped tomatoes
  • 400g chopped skinless boneless chicken
  • 4 tsp garam masala
  • 6 tbsp low fat yogurt
  • Handful coriander leaves, roughly chopped or torn to serve

Method

  1. To create a paste, put the garlic, ginger, chilli and gram masala into your Chop & Blend. Blend until you have a rough paste
  2. Cover the chicken generously with the paste and put to one side to marinade
  3. Heat the oil in a pan, add onion and fry until browned
  4. Add the chicken to the pan and pan fry for 2-3 minutes
  5. Add the tomatoes and reduce the heat to simmer for 10 minutes and stir in the yoghurt a tablespoonful at a time
  6. Serve with warm garlic and coriander naans or rice and sprinkle with coriander to finish

Top Tip: Make a large batch of paste which you can keep in the Chop & Blend container and seal with the rubber lids. Consume within 2-3 days.