Chuck It In Chicken Curry

Recipe by: Sarah Butler

This curry is the ultimate low-effort, high-reward dinner. Everything is simply added to two oven dishes, roasted until fragrant, then blended into a rich, creamy curry that tastes like it has been simmering all day. The chicken stays beautifully tender t

Chuck It In Chicken Curry

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

60

MINUTES

Ingredients

  • In the chicken dish

  • 4 chicken breasts 

  • 3 tbsp natural yogurt

  • 2 tbsp tikka masala spice mix

  • 1 tbsp paprika

  • 1 tsp turmeric

  • 1 tbsp cumin seeds

  • 1 thumb-sized piece of ginger, grated

  • 3 garlic cloves, grated

  • Salt and pepper

  • Extra virgin olive oil

  • 3 lemon slices plus a squeeze of lemon juice

  • In the vegetable dish

  • 1 red pepper, cubed

  • 1 yellow pepper, cubed

  • 1 orange pepper, cubed

  • 1 red onion, roughly chopped

  • 1 white onion, roughly chopped

  • 1 inch piece of ginger, grated

  • 3 garlic cloves, minced

  • 1 chilli, diced

  • 6-8 cherry tomatoes, left whole

  • 2 tbsp tandoori masala spice mix, or medium curry powder or garam masala

  • 1 tbsp paprika

  • 1 tsp turmeric

  • 1 tsp cumin seeds

  • Extra virgin olive oil

  • To finish

  • 1 tbsp tomato purĂ©e

  • 4 tbsp fresh cream, plus extra to finish

  • 2 tbsp almond flour

  • Handful fresh coriander

  • Extra cumin seeds

  • Flaked almonds, optional

Method

  1. Preheat the oven to 180°C fan. Add all of the chicken dish ingredients to a metal oven dish and turn the chicken until fully coated.

  2. Cover tightly with foil.

  3. Add all of the vegetables to a second oven dish along with the spices, cumin seeds and olive oil. Toss well to coat and cover with foil.

  4. Place both dishes in the oven and bake for 45 minutes to 1 hour until the chicken is cooked through and the vegetables are soft and fragrant.

  5. Pour the cooking juices from the chicken dish into a deep jug. Add the roasted vegetables, their juices and the tomato purée, then blend until completely smooth.

  6. Transfer the sauce to a large pan, add the chicken and stir in the cream, almond flour, coriander and extra cumin seeds. Serve straight away, or cover and slow cook at 140°C/ 120°C fan/ gas mark 1 for one hour for extra tender chicken.

  7. Finish with a little more cream if needed and scatter over flaked almonds before serving.

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