“Tender Chicken Pieces in a Rich Tomato and Minty Curry Sauce”
— Nigel Thompson


Serves 3


Step 1

Wash and cook the rice according to packet instructions

Step 2

Dice the chicken into bite sized chunks

Step 3

Finely chop the onion

Step 4

Heat a fry pan and add vegetable oil and the onions. Reduce the heat to a medium. After 4 minutes add garlic and ginger paste, stir and cook for 2 minutes

Step 5

Next add the methi leaves, curry powder, chilli powder and stir into the onions. Add around 50ml of passata, some water and tomato puree. Stir, add more water if necessary

Step 6

Next add in the mint sauce and mango chutney and stir in. Now add the ketchup and the remaining passata and stir in

Step 7

If desired add in a little red food colouring (optional) and stir well. Allow to simmer for 5 minutes

Step 8

Now add in the chicken and stir well. Cover and allow to simmer for 10 minutes occasionally stirring. You need to scrape the pan, as the sauce will caramelise which is good and helps to thicken the sauce

Step 9

Chop you Coriander finely and sprinkle a hand full into the pan along with a squirt of lemon juice. Stir in and turn off the heat. Serve with rice or fries
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