We always prefer to use boneless free-range chicken thigh fillets for curries - they stand up to strong flavours and reheat well, unlike breast which becomes dry and tough.
We marinate them first in ginger and garlic-infused yoghurt and then cooked in a tomato-based, gently spiced sauce (lots of sweet spices like cardamon and cinnamon, as well as cumin, chilli and garam masala) before being finished with a little cream, ground almonds and whole roasted cashew nuts. It's a big family favourite.
|PER 100G(RAW)||PER 250ml SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with basmati rice, a cucumber raita and chutneys.
LOW CARB: Serve with cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt, adding spices like turmeric and cumin seeds if you'd like.
INDIVIDUAL SIZE: If frozen: pierce film in several places then microwave for 2 minutes. Peel back film, stir, replace film loosely and heat for a further 2 minutes. If fresh: microwave for 2 minutes, stirring occasionally. Rest for one minute before serving
SMALL AND LARGE SIZE: Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.
Defrost information: Defrost overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.
For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.
Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving