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David has confessed to a secret: when he first met his wife he fibbed about sharing her love of spicy food. Fifteen years later, he hasn't come clean, but he's still making her her favourite curry – with a sneaky dollop of cooling yogurt for him. See method
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Add extra flavour by cutting the chicken into 2cm cubes before marinating. Thread onto metal skewers and grill (turning once). When cooked through, slide off the skewers and stir into the sauce.
Leftover curry paste? Try spreading on bread when making a cheese toastie for a hot little kick.
Freezing and defrosting guidelines
Freeze curry only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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