This curry dish is one of my favourite for a cheeky weekend treat and can be made at home for a fraction of the cost of ordering a takeaway! I know it’s probably not the most authentic curry, but I love it (it’s not too spicy!) and can’t get enough of it!
I’m making it (again) this weekend and I wanted to share the recipe that I follow to create this tasty meal so you can give it a go for your Saturday night takeaway too!
Ingredients: 2 chicken diced breasts, 2 tbsp vegetable oil, 2 tbsp butter, 1 chopped onion, ¼ tsp cinnamon, 1 tsp crushed garlic, 1 tsp ginger, ½ tsp ground turmeric, 1 tsp chilli powder, 2 tbsp ground almonds, 220 g can tomatoes, 1 tbsp tomato paste, 1 tbsp natural yoghurt, 2 tbsp fresh coriander or spinach, salt, pepper.
Season and fry the chicken in the vegetable oil until browned, then remove from the pan and add the butter to fry off the onion and spices, then add the rest of the ingredients and simmer for a few minutes before adding the chicken back into the pan to simmer for another few minutes. Add the coriander or spinach, mix into the sauce and add a little extra on top to garnish.
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