Amazing Curry! Inspired by Donal Skehan, but a healthier version. This was absolutely delicious, so fragrant and spicy. Yum!

Serves 2

2 x chicken breasts – cut into chunks

50g butter, melted

1 tbsp olive oil

For the marinade:-

150ml semi-skimmed milk (or yoghurt)

1 thumb size piece of ginger – grated

3 garlic cloves – grated

1 tbsp gram masala

1 tsp cumin

2 tsp coriander

For the sauce:-

50g butter

1 onion – chopped finely

4 cardamom pods

3 garlic cloves – finely chopped

1 thumb size ginger – grated

1 green chilli – finely chopped

1 tbsp gram masala

1 tsp cumin

2 tsp ground coriander

1 tbsp smoked chilli powder

4 tbsp tomato puree

100ml Chicken Stock & remaining milk mixture from marinade. (if you used yoghurt, use 200ml chicken stock)

Sea salt & pepper to taste

Rice of your choice and Naan bread to serve

1. Place all the marinade ingredients in a bowl and add chicken, cover and marinade in a fridge for approx 2 hours or overnight.
2. Heat a large pan over a high heat and cook chicken until browned, baste with melted butter while cooking chicken. Remove and set aside.
3. For the sauce add the butter, once melted add in the onions and cardamom pods, cook until onions are browned and softened. Then add in the garlic, ginger and chilli, cook for further 2 mins.    
4. Stir in the gram masala, cumin, coriander, chilli powder and tomato puree.
5. Lower the heat and gradually add in the stock and milk marinade mixture. Add in the chicken and season with salt & pepper. Cook at a simmer level for approx 20 mins or until sauce has thickened.  
6. Serve over a bed of rice and some naan bread.