This delicious homemade curry tastes as good as anything you'll find in your favourite curry house.
Serves 6
Ready in 55 minutes
Per serving:
335kcals
16g fat (1.9g saturated)
25g protein
24g carbs
6.7g sugar
1.7g salt
1. Heat the oil in a large, heavy-based pan, then add the onions and fry for 5 minutes. Add the garlic and ginger and cook for 30 seconds. Stir in the curry paste and leaves and fry for 1 minute. Add the chicken and cook for 10 minutes, stirring occasionally.
Fresh curry leaves give this an authentic flavour. Buy them in Indian stores, or use dried ones from large supermarkets.
2. Add the potatoes and aubergines, then pour in the tomatoes and stock. Add the salt and some black pepper. Cover and cook for 15 minutes. Uncover and cook for another 10 minutes until the potatoes are very tender. To serve, add the beans and cook for 3-4 minutes. Serve with warm naan bread, if you like.
© delicious. magazine
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