‘Friday night, do it right’ chicken curry

Name: ‘Friday night, do it right’ chicken curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 300 g rice, to serve (see tip); salt; a handful of fresh coriander; 4 tbsp natural yoghurt (optional); mango chutney, naan and/or poppadoms, to serve; mango chutney, naan and/or poppadoms, to serve; mango chutney, naan and/or poppadoms, to serve; 1 tsp garlic purée (or 2 chopped garlic cloves); 1 thumb-size piece of fresh ginger, peeled and finely chopped; 4–6 tbsp tikka masala paste (use more if you like it hot); 400 g pack of chicken breast mini fillets, chopped into chunks; 400 g tin chopped tomatoes; 1 small pot of cream (double or single – whatever you’ve got); 1 small pot of cream (double or single – whatever you’ve got); 1 small pot of cream (double or single – whatever you’ve got); 4 tbsp vegetable oil; 1 large onion, finely chopped; 1 tsp garlic purée (or 2 chopped garlic cloves)

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Eat, Sleep, Rave, Reheat

By Chris Stark

Published 2020

About

Do me a favour. Scan this one, print it off, fold it up and keep it in your wallet or your purse. It lives there now. You’ll thank me next time you reach into it to stump up for that lazy Friday night takeaway that’ll set you back £10 or more. For absolutely minimal effort (and for the budget expense of the mini chicken breast fillets we suggest in this recipe) you can instead make yourself a Friday night curry that’s twice as nice at a quarter of the price. Result.

Ingredients

Method