This is such a simple and easy recipe, and super delicious! Eat with roti or rice.<\/p>\n
Ingredients<\/strong><\/p>\n Marinade Curry Instructions<\/strong><\/p>\n 1. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours. 2. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).<\/p>\n 3. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.<\/p>\n 4. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.<\/p>\n <\/p>\n
\n1\/2 cup plain yoghurt, full fat
\n1 tbsp lemon juice
\n1 tsp tumeric powder
\n2 tsp garam masala
\n1\/2 tsp chili powder (Aus) or cayenne pepper powder (US)
\n1 tsp ground cumin
\n1 tbsp fresh grated ginger
\n2 cloves garlic, crushed
\n1.5 lb \/ 750 g chicken thigh fillets, cut into bite size pieces<\/p>\n
\n1 tbsp vegetable oil
\n1 cup tomato passata or puree (“tomato sauce” in US,)
\n1 tbsp sugar
\n1 1\/4 tsp salt
\n1 cup cream OR for a lighter version use 3\/4 cup light cream + 1\/4 cup milk (full fat or low fat, I used this)<\/p>\n
\nHeat the vegetable oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).<\/p>\n