SERVES: 4
PREPARATION: 20 MINS
COOKING: 40 MINS
140g ( cup) Greek-style yoghurt
3cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
2 tbs garam masala
1 lemon, juiced
2 tbs olive oil, plus extra, to grease
cup roughly chopped coriander, plus extra leaves, to serve
800g chicken thigh fillets, cut into 3cm-wide strips
2 tbs ghee (clarified butter)*
2 onions, thinly sliced
1 tsp ground turmeric
1 tbs tomato paste
2 long red chillies, seeded, finely chopped
260g (1 cup) passata (sieved puréed tomatoes)
300ml pouring cream
1 bunch mint, leaves picked, finely choppedBasmati rice and pappadams, to serve
1. Combine yoghurt, ginger, garlic, 1 tbs garam masala, lemon juice, oil
and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.
2. Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.
3. Heat ghee in a large saucepan over medium heat. Add onions, turmeric, tomato paste, chillies and remaining garam masala, and cook, stirring, for
5 minutes or until onions are soft. Add passata and cook for 5 minutes or until thickened slightly. Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.
* Ghee is available from supermarkets.
"Jimmy's bravery in doing this creamy, rich curry for the kids' birthday party challenge saw his team win. Not too spicy, this recipe comes from a curry his mum used to make when he was a lad. Make sure you serve it with steamed rice or some Indian bread - and not on its own in a cup like Jimmy did!" Matt Preston
