A mild, creamy curry that freezes beautifully. Marinating the chicken while you chop the onions is the only extra step, and it makes the meat tender enough to survive the freezer and the microwave.
- Prep
- 25 mins
- Cook
- 45 mins
- Total
- 1 hr 10 min
- Serves
- 6
- Makes
- 6 containers
- Difficulty
- Easy
Ingredients
Marinade
Sauce
To serve
Method
- Mix the chicken with the yoghurt, 2 tbsp of the curry paste and the lemon juice. Leave for at least 30 minutes, or overnight in the fridge.
- Heat 1 tbsp of the oil in a large pan over a high heat. Fry the chicken in two batches for 4 to 5 minutes until golden. It doesn't need to cook through. Set aside.
- Add the rest of the oil to the pan and turn the heat to medium. Fry the onions for 10 minutes until soft and golden.
- Stir in the garlic, ginger and the remaining 3 tbsp of curry paste. Cook for 2 minutes.
- Add the tomatoes and stock, then return the chicken and its juices to the pan. Simmer for 20 minutes until the chicken is cooked through with no pink inside and the sauce has thickened.
- Stir in the cream and garam masala and warm through. Scatter with coriander.
- Cool, then portion the curry into containers.
Notes
Cool leftovers within 1 to 2 hours of cooking: spread them in shallow containers, then refrigerate once steaming has stopped. Freeze the curry without rice. Rice is best cooked fresh. If you do batch it, cool it within an hour, keep it in the fridge for no more than a day, and only reheat it once until steaming hot. Use coconut cream instead of double cream for a dairy-free version.
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