Total Time
35mins
Prep 20 mins
Cook 15 mins

Love making curries from scratch and this is a really simple, tasty one. It has tomato paste and water, which could probably be substituted with tinned tomatoes and some salt, but I have not yet done so. Serve with rice, naan, yoghurt & a dahl or veggie curry if you have the inclination. I often just add zucchini and/or capsicum to this recipe to give it some veg.

Ingredients Nutrition

Directions

  1. Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
  2. Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
  3. Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
  4. Add tomato puree and lemon juice and stir.
  5. Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
  6. Serve with more coriander.