Sent in by Sue Taylor, Zeela, Cornwall.


  • 1 tbsp butter
  • 2 tbsp sunflower oil
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • 1 tsp finely chopped garlic
  • 3 medium onions, peeled and finely chopped
  • 1 tsp finely chopped fresh root ginger
  • 1 plump green chilli, deseeded/finely chopped
  • 500ml passata (sieved tomatoes)
  • 900g boneless, skinless chicken breast, cut into large cubes
  • ½ tsp hot chilli powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp medium curry powder
  • ½ tsp garam masala
  • ½ tsp salt
  • ½ tsp coarsely ground black pepper
  • 1 tbsp fresh lemon juice
  • 100ml just-boiled water
  • 1 tbsp tomato puree
  • Fresh coriander, to garnish


1. Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds. Add the onions and cook until golden brown, stirring regularly. Stir in the garlic, ginger and chillies and cook for 2-3 minutes, stirring.

2. Stir in the tomatoes and cook until the oil separates from the onions. Add the chicken pieces and cook in the sauce until the meat is coloured and sealed on all sides. Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper. Stir in the lemon juice then add the water and tomato puree.

3. Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the centre of a preheated oven at 180˚C/Gas 4 for 45 minutes. Garnish with lots of fresh coriander.


Sent in by Simon Marsh, St Helier, Jersey.

  • Groundnut oil
  • 1 large onion, peeled
  • 2 fresh green chillies
  • 1" piece of ginger, peeled
  • 3 garlic cloves, peeled
  • ½ tsp red chilli powder
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 tbsp soft brown sugar
  • 1 tbsp tomato puree
  • 400g tinned chopped tomatoes
  • 4 boneless chicken breasts (approx 150g each), cubed
  • 10 dried curry leaves
  • 4-6 tbsp natural yoghurt
  • Handful of fresh coriander leaves, chopped

For the steamed rice

  • 400g basmati rice, rinsed
  • 600ml cold water
  • Salt and pepper
  • 3 cardamom pods, lightly crushed
  • 2 star anise


 1. Heat two tablespoons of groundnut oil in  a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

 2. Add the chilli powder, turmeric, garam  masala and sugar and cook for 1-2  minutes.  Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth.

4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

5. Place the rice in a saucepan, add the cold water and season with salt and pepper . Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

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