Serves 2 10 mins Prep 35 mins Cooking
Serves 2 10 mins Prep 35 mins Cooking
1
Heat 2 tbsp of oil in a non-stick frying pan. Season the chicken with salt and pepper and fry for 6 minutes until lightly golden brown and place to one side.
2
Heat 2 tbsp of oil in a saucepan over a medium heat and add the chopped onion for 10 mins until soft and starting to brown. Add the garlic and ginger and cook for 1 more min.
3
Turn the heat down to low and add the turmeric, coriander, garam masala, cardamom pod, and chopped Chilli and cook for 1 min, until fragrant and cooked.
4
Add the tomato puree and cook for another 2 mins until slightly darkened. Then add the double cream and coconut milk, bring to the boil, add the chicken back in and simmer for 10 mins.
5
Season the curry and add the butter and lemon juice.
6
Finish with coriander, lemon wedge and grated coconut & serve with cooked rice.
