My daughter and I always have so much fun making this recipe because it is so easy and straightforward, yet so filled with flavour it tricks people into thinking it took more effort than it did! This recipe serves 4 people, so you can even halve the amounts and you have dinner for 2 nights at under $10. So next time you decide to blow the bank on clothes or shoes (Kim Horsfall I’m looking at you!), don’t reach for the cheap and terribly under-nourishing store bought sauce ever again! Chloe xx

Serves a family of 4 or 2-3 Adults

GF, DF, VO

Chicken Marinade:

• 4 Garlic cloves & 1x2cm gnob ginger  OR 1tbsp garlic, ginger and shallot paste
• 2tsp ground cumin
• 2 tbsp ground garam masala
• ¼ cup kefir, coconut cream or greek yoghurt
• 1tsp salt
• 500g uncut chicken thigh or tofu

Sauce:

• 1tbsp ghee
• 1 x french shallot
• 1tsp garlic, ginger and shallot paste
• 1tsp ground cumin
• 1tbsp garam masala
• 1tsp turmeric
• 1tsp ground coriander
• 1tbsp smoked paprika
• 3 Cardamom Pods, gently bruised
• ¼ cup tomato paste
• 1 x large tomato, roughly chopped
• 1tbsp raw sugar
• 2tsp salt
• ½ cup coconut cream
• 1 lemon, juiced

Rice and Naan to serve

Method:

1. Place all of the ingredients for the marinade except for the chicken and stir to form a paste. Add the chicken and massage marinade into each piece to make sure that each piece is covered. 
2. You can choose to use the chicken almost straight away, or leave it to marinade until you need it; the longer you leave it the more tender and flavourful your curry will be.

While the chicken is marinating, make the sauce.

3. Heat your ghee in a large iron skillet over medium heat and add your shallot and garlic, ginger shallot paste. Sautee on low heat until your shallots soften, then add the spices and tomato paste and cook until aromatic, about 1 minute.
4. Add your marinated chicken and cook for 3-4 minutes before flipping over. Add the diced tomato, sugar, salt and coconut cream and continue to simmer for 15 minutes.
5. Use your wooden spoon to gently break the chicken into smaller pieces, add your lemon juice and season to taste.
6. Serve with rice and naan, a dollop of yoghurt or extra coconut cream and fresh coriander.

Have you tried Chloes  Salt and Vinegar Roast Potatoes with Maple Miso Glaze, if not, you're missing out!