18/08/2026
Recipe of the day!
Butter Chicken Curry or Chickpea Version
1 tbsp of cooking oil
1 inch of ginger, peeled and finely grated
4 garlic cloves, peeled and finely grated
250ml of passata
1 tbsp tom puree – optional
½ teaspoon of salt or to taste
500g chicken thighs, boneless and skinless – cut into four
2 cans of chickpeas with liquid
2 medium potatoes, peeled, cubed into inch squares and soak in cold water.
** 1 tbsp of Curry Masala and 1 tbsp tandoori masala – our handmade/homemade spices
To finish Curry – Optional – choose your favourites
a handful of fresh coriander, rinsed and chopped
a handful of fresh tomatoes, rinsed and chopped
a couple of stalks of spring onions, rinsed and chopped
1 fresh chilli, chopped
generous k**b of butter
a drizzle of cream
a generous pinch of garam masala
a pinch of sugar
squeeze of lemon or lime
Extras to Serve your Meal
Serve with some plain natural yoghurt, basmati rice, poppadoms, and a little mango pickle on the side.
Method to make the Curry
Gently fry grated ginger and garlic in a pan on a low heat with oil and butter, until golden, for about 5 minutes.
If the pan dries out at any time, please add a splash of water to stop the ginger and garlic from burning.
Stir in the dry, crushed spices and salt with a ¼ cup of water, bring to the boil and simmer until the sauce releases oil. This indicates the spices are cooked.
A little tip is to add water and cook the sauce again on a high heat – this is the term bhuna. Also, an extra splash of oil or butter, gives us the “jammy” consistency we are looking for. This takes about 5 minutes of patience and care.
Add the raw and prepared chicken and put the heat up to seal the chicken, turning the chicken carefully in the sauce so it does not break up.
Stir in the prepared potatoes, chickpeas, passata and tom puree into the base, simmer until it's almost cooked through for about 25 minutes.
You may need to reduce the heat and add splashes of water to stop the pan from drying out and burning.
Final Season
Season your curry with a pinch each of sugar (yes for the tomatoes), salt, garam masala and chilli flakes or fresh chilli.
Simmer the curry for a few minutes, carefully, taste and re-season to your taste palette – over season a little, because you are adding cream and butter to the final curry.
To finish the curry – either in the Curry pan or your individual serving dishes
Finish with your favourites, choose from: double cream, a squeeze of lemon or lime, a generous k**b of butter, fresh tomatoes chopped, spring onions, fresh coriander.
Serve With
Serve with some plain natural yoghurt, rice, Naans, poppadoms, and a little pickle on the side.
