This recipe requires some preparation the day before and marinating overnight. This creamy curry has a mildly spicy undertone which will leave you wanting more! This curry kit will serve up to 4 people.
For this curry you will need:
Included in this curry kit is:
1.For the marinade, puree the ginger and garlic together with vegetable or sunflower oil and the olive oil to form a paste. Combine in a bowl with the softened butter, lemon juice, the contents of Spice Bag ‘A’ ½ teaspoon of salt and the yoghurt. Add the diced chicken, cover and then refrigerate overnight.
2.For the sauce, melt the butter and add the garlic, ginger and chillies and fry over a medium heat for 5 minutes, stirring regularly to avoid burning the ingredients.
3.Add the chopped tomatoes, tomato paste, the contents of Spice Bag ‘B’ ½ teaspoon of salt and the water. Bring the pan to the boil and then reduce the heat and simmer for 10 minutes. Add the honey to the sauce.
4.Preheat the grill to the highest setting and line the grill pan with foil. Lay the marinated chicken and any remaining marinade on the prepared grill and cook on all sides until coloured.
5.Add the grilled chicken and residue to the curry sauce and simmer on a low heat until the chicken is cooked. Add the cream and cook for a further
5 minutes and serve immediately. As an alternative, step 4 can be replaced by frying the chicken in a hot dry pan and then adding to the sauce in step 5.
The heat in this dish can be controlled by the amount and type of chillies used.