This is a very simple, fussy kid friendly, chicken curry recipe. We used our Korma Spice Pot as it's obviously mild, but you could of course substitute with one of our other blends, for example the Goan Spice Pot. I made the first half the day ahead as this suited my plans, but if you don't have time, this would still work a treat. As the sauce is smooth (whizzed up), you can also add loads of vegetables in here and they will never know....
Ingredients:2 onions, finely chopped
1 inch piece of ginger, grated
5 cloves of garlic, crushed
Vegetables - carrots, celery, pepper
400g tin of tomatoes (or use fresh tomatoes)
5 teaspoons of our Korma Spice Blend
5 tablespoons of natural yoghurt (or you could use cream, sour cream or creme fraiche)
1kg chicken breasts, whole
Salt, to taste
Coriander, to garnish
Heat the oil and cook the onions, ginger and garlic until soft and browning. This is the most time consuming part of the recipe. Add the vegetables (if using), put the lid on, turn down low and sweat the vegetables for 5 minutes. Add the tomatoes and reduce down until its a thick, rich paste. Add the korma spice blend. Cook for a minute or two.
Now, take off the heat. Whizz up the mixture with a hand blender or blender. Return to the pan and add the yoghurt (or alternatives). This will help cool the sauce down but make sure it's totally cool before adding the raw chicken breasts (only relevant if you are not cooking the chicken immediately). Mix it all up to make sure the chicken breasts are all covered. Put the whole pan, with the sauce and raw chicken, in the fridge and leave overnight. (You can totally skip this bit if you are short on time).
When you are ready to cook (if possible, remove the partially cooked curry from the fridge about an hour before cooking), heat the oven to around 180 c, then cook your chicken curry in the oven for around 30-40 mins.
The breasts should be cooked through and soft but still whole. Lovely and easy to serve
All 5 of the fussy kids had clean plates and they even mopped up the sauce with naan breads.