You can customise this recipe to your own preferred spice level by adjusting the amount of chilli to make it milder or more spicy. A mild chicken curry is an easy but impressive meal to feed a crowd, perfect for when you’ve got friends over or family staying. You can serve with some chopped fresh chilli for anyone who likes more spice to sprinkle on top.
- 3tbsp sunflower oil
- 1.25kg chicken thighs, boneless and skinless
- 4 tomatoes, finely chopped
- 400ml can coconut cream (not coconut milk)
- 1tbsp tamarind paste
- A large bunch of fresh coriander, chopped
- For The Paste:
- 1-5 large red chillies, roughly chopped
- ½tsp ground cumin
- 1tsp ground coriander
- 6 peppercorns
- ½tsp cinnamon
- 5 cardamom pods, seeds removed
- 5cm piece ginger, peeled
- 5 garlic cloves, peeled
- 1 large onion, roughly chopped
- 2tsp garam masala
- Heat the oil in a large sauté pan and brown the chicken in batches; set aside. Whizz up all the paste ingredients in a food processor. Fry the paste in the sauté pan for a few mins then add the chicken to the paste and coat well with the paste, stirring for a few mins. Add the tomatoes, coconut cream and tamarind paste. Bring to the boil, then simmer, uncovered, for 50 mins, until the chicken is tender.
- You can freeze it at this point or it will keep in the fridge for 2 days. The flavour is much better with keeping. When you are ready to serve, stir in the fresh coriander. Serve with rice, mango chutney, pappadums and a fresh tomato salad with a squeeze of lemon.
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