Recipe by Jane Padwick

As the weather changes it’s time to think about warming foods. This creamy chicken curry is delicious – and so easy to make 🙂

To serve 6-8

INGREDIENTS 

2 skinless chicken breasts, cut into 3

6 skinless thighs, cut in half

1 large onion, finely sliced

2 tsp turmeric

2tsp cumin seeds

1/2 tsp cinnamon

1 tsp ginger

1/4 tsp black mustard seeds

1/2 tsp chilli flakes

1 can tinned tomatoes

150ml chicken stock

2 bay leaves

75g ground almonds

2 tbsp mango chutney

4 tbsp creme fraiche

Toasted flaked almonds & coriander to serve

METHOD

Brown the chicken in oil in a large casserole in batches, set aside

Add a little more oil and soften the onion for 7 mins

Add the spices and cook for 1 min

Add the chicken, tomatoes & stock & stir well

Add the bay leaves, season and cook for 40 mins until the sauce thickens

Stir in the ground almonds, mango chutney & creme fraiche, check for seasoning

Remove the bay leaves

Serve sprinkled with the flaked almonds & coriander leaves

Jane Padwick

“I am a self-taught (slightly obsessed!) home-cook with 4 hungry daughters (and one hungry husband) to feed. I aim to make mouth-watering, nutritious food with influences from all over the globe. Sometimes my food is super-quick and easy and other times a little more involved. Sometimes it’s plant-based, other times I use the best quality steak or super-fresh fish from a local supplier. Sometimes I produce a meal entirely from store cupboard ingredients or fridge leftovers. It’s all about creating amazing flavours and delicious, well-balanced meals. I also bake a little and love scrumptious moist cakes, breads, pancakes, sour dough & tarts. It’s important to indulge sometimes! Good food just makes everything better; especially at the moment!” I can be found on Instagram @janesunlockedkitchen

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