About this recipe:This curry is very simple to make and will take less than 30 minutes to cook. If you don't want to use chicken you can use beef or lamb. You can also make it to the spice you want so you can make it hot or mild. This curry is also very filling and will serve 4 to 5 people.
First marinate the chicken by mixing the dried spices with the yoghurt in a glass dish. Once mixed together coat the chicken in the marinade and leave for 2 to 3 hours (you can just cook it straight after coating the chicken but the results won't be as good).
To make to curry sauce, mix the curry paste with the tinned tomatoes and purée. Then mix well, you can add some extra spice to the curry sauce by adding some chilli powder or some Tabasco® sauce.
Warm a little oil in a frying pan over a medium heat and cook and stir the chicken until golden brown on all sides. Remove from the pan and set aside.
In a separate frying pan, warm a little oil and cook and stir the onion, peppers, garlic and chilli. Once the onions have gone soft you want to add the cooked chicken to the vegetables. Pour over the curry sauce and mix well. Cover and leave to simmer for 10 to 15 minutes until the chicken is no longer pink in the centre and the sauce has thickened.
As the curry is simmering away you should be preparing your side dishes like naan bread and rice, cooking according to the instructions on the packets. Serve the curry over the rice on warmed plates and serve garnished with chopped fresh parsley.
If you have any left over chicken that's been marinaded and you haven't added to the curry you can make some filling sandwiches just by adding to a buttered bun and adding to The bun with some piripiri sauce and some salad of your choice.