Chicken and Ginger Curry (3-4)

A creamy chicken curry from Angela Hartnett.

Chicken and Ginger Curry (3-4)
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Chicken and Ginger Curry (3-4)
Print Recipe
Instructions
  1. Mix the turmeric, ginger, lemon zest and juice together and toss the chicken into this to coat.
  2. Heat the oil in a large pan and cook the onion and garlic until soft and starting to colour to a golden brown – about five minutes.
  3.  Add the curry powder and tomato purée and cook for three minutes, then add the chicken and cover with the chicken stock. Cook for 15-20 minutes until a knife goes easily through the chicken.
  4. To finish, stir through the yogurt and finish with the fresh herbs.
  5. Serve with naan bread or basmati rice.
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