Preparation
- Mix the chicken with the yoghurt, lemon juice, garlic, ginger, garam masala, cumin, paprika and salt, cover and chill for at least 1 hour, ideally overnight.
- Briefly fry the marinated chicken in a large frying pan over medium-high heat, turning, until it has some colour. It does not need to be cooked through, as it will finish cooking in the sauce. Remove and set aside.
- Heat the oil and butter in a pot and soften the onion, ginger and garlic without letting them brown.
- Stir in the cumin, turmeric, coriander, paprika, garam masala and chilli and toast for about 30 seconds until fragrant.
- Add the tomato purée, passata and water, bring to the boil and simmer over medium heat for 15 to 20 minutes, until the sauce is thick.
- Stir in the cream and season with salt and more chilli if you like. Add the chicken and simmer for 10 to 15 minutes until cooked through. Meanwhile, cook the rice according to the packet instructions.
- Serve over the rice, sprinkled with coriander.
Drink with it
IPA · excellent match
IPA with citrus and spicy hops, not too bitter
Citrus and herbal notes from the hops mirror the garam masala and coriander, while bitterness and carbonation cut through the cream sauce; with the mild heat, the hop bitterness does not clash.
What Is an IPA? Hop Aroma with Many FacesPale lager · excellent match
Pale lager, ice cold
The pairing from every British curry house: coldness and carbonation refresh after the cream and spices, and the slender malt lets the tomato and garam masala take centre stage.
Pils or Helles: What's the Difference?Wheat beer · good match
Hefeweizen
Banana and clove form an aroma bridge to the curry spices, and the soft carbonation loosens the cream.
Wheat Beer: Where Do Banana and Clove Come From?White wine · good match
Riesling Kabinett feinherb or Gewürztraminer
A little residual sugar and acidity catch the spices and the tomato acidity, and the aroma of the Gewürztraminer meets the ginger and coriander.
Which wine pairs with food? A simple approach to choosing