No need for a take away when you have this recipe in your repertoire. Turn out this creamy, fragrant curry in 30 minutes. No more excuses—get cooking!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a heavy based pan, gently heat the butter and add, ginger, garlic, turmeric, salt and all the spices, reserving one teaspoon of garam masala for later. Cook for 1–2 minutes, until fragrant, and add the tomatoes. Cook over a low heat for 20–30 minutes, stirring occasionally, until the tomatoes have collapsed into the spiced butter.
Using a stick blender, blend the sauce until smooth. Stir in cream, chopped coriander, remaining 1 teaspoon garam masala and lemon or lime juice. Season to taste and serve with roasted chicken thighs and cauliflower rice.
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