Marinate the chicken
Chop the chicken breasts into bite-sized pieces and place into a large bowl.
Add the lime juice (1 lime), hot chilli powder (½ tsp) and paprika (1 tsp).
Cover with cling film and leave to marinate while you prepare the rest of the curry.
Make the curry paste
Place the curry paste ingredients into a pestle and mortar (2 cloves garlic, 1" cube ginger, 1 green chilli (stalk removed), 1 tbsp ground coriander, 1 tsp fenugreek, 1 tsp turmeric, 1 tbsp tomato purée) and bash until there are no large lumps.
Cook the sauce
Slice the onions and roughly chop the red pepper into bite-sized chunks.
Heat the olive oil (2 tsp) in a large saucepan. Once hot turn the heat down to low-medium and add the onions and cook for 15-20 minutes until soft and starting to brown. Stir them regularly to ensure they don't burn.
Add the cumin seeds and cook for 1 minute.
Add the red pepper, lime zest (1 lime), curry paste, passata (300ml) and water (200ml) and simmer for 20 minutes while the sauce thickens. Stir occasionally. Season with salt to taste.
Cook the chicken
About 5 minutes before the sauce is cooked, cook the chicken. Heat a frying pan, add the chicken and cook for c. 5 minutes until it is piping hot all the way through. Turn it during cooking to ensure it cooks evenly.
Once the chicken and sauce are cooked, stir the chicken into the sauce and serve. I like mine with rice or chapatis.
Calories: 381kcal | Carbohydrates: 31g | Protein: 41.4g | Fat: 10.4g | Saturated Fat: 1.8g | Sodium: 520mg | Fiber: 6g | Sugar: 20.2g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.