Ingredients:
- 500g chicken thigh fillets, diced
- 1 The Greengrocer’s onion, diced
- 2 The Greengrocer’s garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp Madras curry powder
- 1 tsp paprika
- 400g SPAR chopped tomatoes
- 200ml coconut milk
- 1 tbsp vegetable oil
- Salt, to taste
- The Greengrocer’s Fresh coriander
- SPAR microwave basmati rice
- SPAR Naan bread (optional)
20 Minutes
35 Minutes
Serves 4
Method:
- Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
- Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
- Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
- Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
- Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
- Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
