Updated: Jul 5, 2020
Prep time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
1 tbsp rapeseed or coconut oil
5 fresh or frozen curry leaves
1/2 red bell pepper - thinly sliced
1/2 green bell pepper - thinly sliced
1 medium onion - thinly sliced
2 green chillies - cut into rings
2 spring onions - thinly sliced
10 cherry tomatoes - cut in half
1 tbsp garlic and ginger paste
70ml (1/2 cup) tomato puree
1 generous tbsp mixed powder or curry powder (see separate recipe below)
1/2 tsp chilli powder - more or less to taste
200g chicken diced into bite-size pieces
300ml (1 1/4 cup) low fat base curry sauce (see separate recipe below)
Salt to taste.
2 tbsp chopped coriander.
Heat the oil over medium-high heat in a balti pan or similar.
Add the chicken and fry for 10 minutes, stirring occasionally, until it turns brown on all sides
Stir in the curry leaves, followed immediately by the bell peppers, onion, chillies and spring onions and stir so that the chicken and vegetables are completely coated with the oil. Fry for about two minutes.
Then add half of the cherry tomatoes and the garlic and ginger paste. Fry this for another minute and then add the tomato puree. Stir it all up to combine.
Now add the spices and the base curry sauce. Let the sauce simmer for 3 - 5 minutes until you are happy with the consistency..
When your chicken is heated through, season with salt to taste, add the remaining tomatoes and garnish with the chopped coriander. Enjoy!
This curry can also be cooked in a pressure cooker.
Just cook the first part of the recipe on braise/browning setting. When you have added the spices and base sauce just put on the lid and cook on meat for 15 minutes. Release the steam. Done!