This spicy curry can be cooked using lamb, chicken, or quorn!
- Chopping board
- Sharp knife
- Garlic crusher
- Large pan/wok
- Stirring spoon
- Measuring spoons
- Measuring jug
- Tin opener
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 red pepper, sliced
- 1 garlic clove, crushed
- 3 cm piece of ginger root, grated
- 4 boneless chicken breasts in chunks
- 2 teaspoons curry powder
- 2 teaspoons paprika
- 2 teaspoons ground cinnamon
- Pinch of chilli powder
- 1 tablespoon tomato puree
- 400gram can chopped tomatoes
- 100ml cold water
- 150ml natural yoghurt
- Prepare the onion, red pepper, garlic, ginger and chicken.
- Heat the oil in a large pan or wok. Add the onion and stir fry over a low heat/
- Add the ginger, garlic and pepper and cook for a further 2-3 minutes, stirring occasionally
- Add the curry powder, paprika, cinnamon and chillipowder. Cook for a further 1-2 minutes, stirring continuously
- Add the chicken, ensuring it is coated in the spice mixture. Continue to cook over a medium heat for 5 minutes or until the chicken is cooked through.
- Add the tomato puree and can of chopped tomatoes. Stir well and bring to the boil.
- Turn the heat down and simmer for 30 minutes. Stiroccasionally and add some cold water if the mixture is too thick or you prefer more sauce.
- For a creamier sauce, add the natural yogurt before serving and heat for 1-2 minutes.