Marinating the meat makes all the difference so don’t be tempted to skip that step. If you want a lighter curry, swap some of the cream for natural yoghurt.
chicken breasts, skinned, boned and cubed
- 2.5cm/1in piece of fresh root
ginger, finely chopped
garlic cloves, finely chopped
- 1 tsp
- sea salt and freshly ground
- 2 tbsp
lime, juice only
- 2 tbsp
onion, finely chopped
- 1 red
chilli, de-seeded and finely chopped
- 1 tsp ground
- 300ml/10½fl oz
lemon fresh coriander, to garnish
- To serve
basmati rice naan bread
Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.
Set aside and allow the flavours to develop.
Heat a heavy-bottomed shallow pan and, when hot, add the chicken.
Cook for 8-10 minutes until the chicken is browned on all sides.
Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown.
Add the turmeric and cook for one minute.
Stir in the cream and cook gently for a couple of minutes.
Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.
Check for seasoning, and add lemon juice to taste.
Garnish with fresh coriander and serve immediately with the rice and/or naan bread.