WEBHeat a dry frying pan over a high heat and cook the naans, one at a time, for 2-3 minutes until golden and puffed. Flip, then cook for 1 minute more. Wrap the cooked naans in foil, then cover with a tea towel to keep warm. STEP 3. Put the onion, ginger and garlic in a small food processor and blitz to a paste.
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WEBIn the same pan, heat the oil over a high heat and, when hot, add the chicken and onions, then cook for 5 minutes. Add the spice paste and cook, stirring, for a further 3-4 minutes until fragrant. Turn down the heat to medium, then add the sugar, salt and yogurt. Stir well and simmer gently for 5-10 minutes, then stir in the coriander
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WEBPlace in a small bowl and pour over the yogurt. Cover with clingfilm and leave to marinate in the fridge for 30 mins or overnight, to tenderize. Meanwhile, heat the oil in a large non-stick saucepan over a medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5 mins. Add 2 tbsp water, cover with a lid and cook for
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WEBStir in the onion, garlic & ginger puree along with the cumin, coriander, turmeric garam masala and chili powder. Gently cook another 2-3 minutes until fragrant. Add the coconut milk (or cream) and chicken stock and let simmer for at least 5-10 minutes. Let the mixture reduce down and thicken slightly.
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WEBStir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover
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WEBOn the Stove. Place the diced butternut squash & carrot in a bowl along with 2 tbsp of water. Cover with clingfilm and microwave for 7-8 minutes until soft. Meanwhile, spray a frying pan with low calorie cooking spray and gently heat. Fry the ginger, onion and garlic until the onion has browned.
WEBCut each chicken breast into 8 or 9 bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15
WEBSeason the chicken generously with pepper. Heat 1 tablespoon of the oil a large, non-stick frying pan. Fry the chicken over a medium–high heat for 4–5 minutes, turning occasionally. Set aside
WEBCook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further. STEP 2. Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds.
WEBInstructions. For the sauce, heat the oil in a lidded nonstick pan and add the onion and carrot. Cover and cook on a low heat, stirring occasionally, for 15 minutes. Add the apple, cover and cook for another 5 minutes or until everything is soft. Stir in the korma paste, mango chutney and tomato purée, then remove from the heat.
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WEBReturn chicken to pan. Add the chicken back into the pan, along with 1/4 cup of ground almonds, 1 cup of yogurt and 1/2 cup of coconut milk. Stir through the chicken, then reduce the heat to low and simmer for another 10 minutes to let the sauce thicken up slightly. Taste, and season with a little more salt if you like. Garnish and serve
WEBAdd the browned chicken to the slow cooker with the aromatics. Combine ingredients: Pour the reserved yogurt marinade, coconut milk, and tomato purée into the slow cooker. Stir well to combine everything. Cook: Cover and cook on the low setting for 4-6 hours. The chicken should be tender, and the sauce thickened.
WEBIn a large mixing bowl whisk together all the marinade ingredients beside the chicken. Mix in the chicken until fully coated, then tightly cover and rest in the fridge for 3-24 hours (aim for the latter if you can). Take out the fridge 30 minutes before needed. Add 1 tbsp oil to a large pan over medium-high heat.
WEBMethod. Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Add the chicken, garlic and ginger and
WEBInstructions. Heat the ghee in a large frying pan over a medium heat, until hot. 2 tbsp ghee or sunflower oil. Add the onion and cook for 5 minutes, stirring often, until softened. 1 onion. Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed. 3 chicken breasts.
WEBStir for 3–4 minutes, then add the tomato purée and stir for a minute longer. Add the chicken pieces, salt, cream, garam masala and 150ml (¼ pint) water. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, until the chicken is done. Remove the cinnamon stick and bay leaves just before serving.
WEBPreparation. Heat the oil in a large pan over a medium heat. Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through. Take the chicken out and set aside. Fry the onions with the garlic and ginger for about 5 minutes. Stir in all the spices and fry for another 2 minutes. Stir in the water and passata sauce.