A classic Chicken Curry, which is perfect for using up left over Chicken but can also be meat free! Easy to make, quick to cook and a fantastic recipe for a delicious family dinner. Feeds 3-4 people.
Ingredients
- 400g Diced Chicken
- 2 Finely Chopped Onions
- 2 Large Potatoes Chopped into Cubes
- 1 Butternut Squash peeled, deseed and cubed
- 4-5 Finely Chopped Garlic Cloves
- Half tsp Chilli Flakes
- 1 tsp Garam Masala
- 8 Green Cardamom Pods (remove pods)
- 1 tbsp Ground Turmeric
- 1 tsp Ground Cumin
- 5cm Fresh Ginger (grated)
- 1 tsp Ground Coriander Seeds
- 1 tbsp Lemon Juice
- 80ml Double Cream
- 125ml Greek Yoghurt
- 800ml Chicken Stock
- 3-4 tbsp Olive Oil
- Fresh Coriander leaves chopped
- Salt & Pepper
Method
STEP 1
If using fresh Chicken, cook in a pan with a drop of oil for five minutes or until cooked. Once cooked, remove from heat and place to the side for adding later. Place a large pan on a medium heat and add the olive oil. Add the chopped onions and cook for a few minutes before adding the spices- garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Stir all the ingredients together.
STEP 2
Cover the pan so the onions sweat, until they are soft (making sure you don’t burn the spices). Add the potatoes and butternut squash, then cook until the potatoes start to catch the bottom.
STEP 3
Pour the chicken stock into the pan and bring to the boil and then turn down the heat to allow to simmer. Add salt and pepper for seasoning. Cover the pan and cook for about twenty minutes or until the vegetables soften.
STEP 4
Add the cooked Chicken and lemon juice and then the yoghurt and cream and stir until well mixed. You can also add a handful of frozen peas if you wish.
STEP 5
Simmer until chicken (and peas) have heated through and finish with a sprinkle of fresh, chopped coriander! Serve with a fresh, warm naan bread of your choice and enjoy!
