- 2lb cubed chicken breast (or thighs if you prefer)
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 tsp ground turmeric
- 1 tsp chilli powder
Sprinkle over the chicken & mix - leave to marinate for no less than 20 minutes
Curry Sauce
- 6 tbsp butter, use half to fry the marinated chicken
- 1 1/2 yellow onions, diced
- 3 tsp garam masala
- 1 tsp cumin
- 1 tsp cayenne
- 3 cloves minced fresh garlic
- 1 tsp minced fresh ginger
- 1 cinnamon stick
- 1 tsp chilli powder
- 395g passata
- 250ml double cream
- 1 cup water
- salt & pepper
- fresh coriander to garnish
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 20 minutes to an hour (or overnight if time allows).
2. Heat butter in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces and fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Heat the other half of the butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground cayenne, cumin, chilli powder and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
5. Add the passata, double cream, water, cinnamon stick and salt and pepper. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
7. Remove the cinnamon stick and garnish with chopped coriander before serving with garlic butter rice!
