Name: Roast chicken tomato curry
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian
Ingredients: naan, paratha, roti or cooked rice to serve; 2 tbsp neutral oil (such as sunflower, olive or rapeseed); 4 garlic cloves finely chopped; 2 x 400g cans chopped tomatoes; ½ tsp ground turmeric; 1 tsp chilli powder; 2 tsp garam masala; 2 tbsp kasuri methi (dried fenugreek leaves); 1 tsp honey; 6 tbsp double cream; 2 tbsp neutral oil; 1 tsp chilli powder; 1 tsp ground turmeric; 1 tsp garam masala; 4 skinless chicken breast fillets

Roast chicken tomato curry

Keep it simple with this chicken curry made with just a few storecupboard ingredients like canned chopped tomatoes and ground spices

1 hr 25 min total 30 min prep 55 min cook 4 577 cal

Instructions

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1 Start by making the curry base. Heat the oil in a pan over a low heat and cook the garlic for 2 mins until fragrant and just turning golden.
2 Stir in the tomatoes and 200ml water. Bring to the boil, then cover and cook over a low heat for 45 mins, stirring every 15 mins until the tomatoes have almost fully broken down.
3 Meanwhile, for the chicken, heat the oven to 200C/180C fan/gas 6. Mix the oil, spices and 1 tsp salt together. Bash the chicken breasts between two sheets of baking parchment using a rolling pin until they’re the same thickness all over. Arrange the chicken on a baking tray, then brush over the spiced oil. Cook in the oven for 10 mins. Heat the grill to high and cook the chicken under it for 5 mins until starting to char at the edges. Leave to rest for 1 min, then slice into chunky strips.
4 Add the spices, honey and cream to the curry, along with 1 tsp salt. Cook for 5 mins until fragrant, then stir in the chicken. Serve the curry with naan, paratha, roti or rice.