Easy Chicken Curry

Ingredients

• 30 ml (2 tbsp) oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2.5cm (1in) fresh ginger root, grated
• 900 g (10) boneless, skinless chicken thighs, chopped into bite-sized pieces
• 140 g (4 tbsp) curry paste
• 400 g (1 carton) passata
• 125 ml (1/2 cup) double cream
• 12 g (1 tbsp) brown sugar [optional]
• coriander leaves, for garnishing

Instructions

1. 1

   Heat the oil in a large frying pan.

2. 2

   Gently fry the onion over a medium heat for 10 minutes, until softened and turning golden.

3. 3

   Add the garlic and ginger and fry for another 2 minutes.

4. 4

   Turn up the heat and tip in the chicken. Stir fry for 5 minutes.

5. 5

   Stir in the curry paste and let the contents sizzle for 5 minutes while stirring every now and then. Ensure that the aromas are released from the paste. A good sign to look out for is oil being released during cooking.

6. 6

   Pour in the passata and sugar [optional], give it a stir and let it bubble away for 10 minutes.

7. 7

   Pour in the cream and let it bubble for another 2 minutes.

8. 8

   Season to taste, sprinkle with coriander and serve immediately with pilau rice, naan and your favourite chutney. Enjoy!