Making your own curry paste couldn’t be simpler with Simon Rimmer’s recipe for a fragrant chicken curry in under 30 minutes.
1 onion, quartered.
4 bird’s-eye chillies
1 tsp ground coriander
2 tsp tamarind pulp , mixed to a paste with 1 tbsp water
1 tbsp caster sugar
2 tbsp vegetable oil
1 x 400ml/14fl oz can coconut milk
handful fresh mint
small bunch fresh coriander
1 garlic clove
3 chicken breasts, cut into large chunks
cooked basmati rice
For the curry paste, blend the onion, chillies, ground coriander, garlic, tamarind, and sugar in a food processor to a fine paste.
For the curry, heat the oil in a large frying pan over a medium heat. Fry the curry paste for 2-3 minutes, or until fragrant.
Meanwhile, blend the coconut milk, spinach, mint, coriander, garlic and salt in a food processor and add this mixture to the frying pan. Bring to the boil, then reduce the heat and simmer for five minutes. (Add a little water or stock if the mixture is too thick.)
Add the potatoes and chicken and cook for a further 20 minutes, or until the chicken is cooked through and the potatoes are tender.
Serve the curry with rice and naan bread.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).