I LOVE a curry, and this one is particularly good on a Saturday night when trying to avoid the local takeaway!
Serves 4
Ingredients:
1 tsp olive oil 4 skinless, boneless chicken breasts, cut into cubes 1 onion finely chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tsp garam masala 1 tsp turmeric 1 tsp paprika
1 tsp ground coriander
1⁄4 tsp cinnamon 680ml jar tomato passata 2 tbsp almond butter pinch salt and pepper bunch chopped fresh coriander
Method:
1. Heat the oil in a large frying pan and brown the chicken, 3 to 5 mins. Transfer to a plate. 2. Add the onion, garlic, ginger and spices to pan. Cook, stirring often, until the onion starts to soften, about 3 mins. 3. Return the chicken and juices to pan. Stir in the passata. Scrape up and stir in any brown bits from the bottom of the pan.
4. Simmer until slightly thickened, about 5 mins. 5. Add almond butter, season with salt and pepper and stir well.
6. Sprinkle with coriander. 7. Enjoy with brown rice and some green vegetables.
