This flavoursome Indian curry, packed with fresh herbs and spices is tastier and healthier than a takeaway and is ready in 35 mins or the time it takes for delivery. Packed with plenty of spice – this chicken curry recipe uses chillies, cumin seeds and turmeric to give it a kick, while Greek-style yogurt to give it a lovely creaminess too. Try it this week instead of a takeaway and you’ll be converted!
- 100g (31⁄2oz) fresh coriander, including stalks, chopped
- 100g (31⁄2oz) fresh fenugreek leaves, chopped
- 6 spring onions, chopped, plus more to garnish
- 4 garlic cloves, chopped
- 2tsp chopped fresh root ginger
- 5 fresh hot green chillies, chopped
- 1tsp cumin seeds
- 30g (1oz) butter
- 3tbsp Greek-style yogurt
- 4 skinless chicken breast fillets, diced
- 1tsp garam masala
- 1tsp ground turmeric
- 1tsp salt
- 2tbsp single cream
- 200g (7oz) peeled and de-veined cooked king prawns
To make this chicken curry, put the fresh coriander, fenugreek, spring onions, garlic, ginger and chillies in a blender and whizz to a purée.
In a large saucepan over a medium heat, dry-toast the cumin seeds, stirring, for a couple of mins until they become aromatic, then add the butter. Once the butter has melted, tip in the herb purée and 1 tbsp of the yogurt and continue cooking until the fat separates and starts to float on top.
Add the chicken, garam marsala, turmeric and salt. Stir in the remaining yogurt and the cream and simmer gently for 12 mins.
Lastly, add the prawns and cook for a further 2–3 mins until the prawns are just heated through.
Serve sprinkled with chopped spring onions.
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Fenugreek leaves add a slightly bitter taste to this curry. You'll find them in speciality Indian food stores but you can leave them out if you can't find them