Need some date night dinner inspiration? This mouth-watering curry is TMC Style & Content Creator, Luzaan’s go-to dish to spice things up!

Chicken

• 1 lb boneless skinless chicken thighs cut into 2” chunks
• 1/4″ fresh ginger finely diced
• 5 cloves garlic crushed
• 1 tsp Indian chilli powder
• 1 tsp ground cumin
• 1/2 tsp garam masala
• juice of 1/4 lime
• 1 tbsp neutral oil such as grapeseed
• 1/4 cup kefir or Greek yoghurt

Curry

• 4 cloves garlic
• 1/2″ fresh ginger plus extra for garnish
• 1/2 cup neutral oil such as grapeseed
• 1 bay leaf
• 4 pods of green cardamom
• 1 stick cinnamon
• 14 ounces cherry tomatoes blended
• 1 tbsp butter
• 1 tsp Indian chilli powder
• 1/2 tsp garam masala
• 1/2 tsp ground cumin
• 1/4 cup heavy cream aka whipping cream

• In a medium bowl, mix the marinade ingredients together, then toss the chicken until evenly coated. Wrap and store in the fridge to marinate for 6 hours to overnight.
• Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of garlic. A mortar and pestle is ideal. Set aside.
• Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium-high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn’t burn.
• Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamom, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
• Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until the paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced by about 2/3 and darkened by roughly 15 minutes.
• Add the butter, chilli powder, garam masala, cumin, the reserved crispy garlic from Step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
• Preheat your grill to high. Oil the grates well, and then skewer and cook the chicken until charred and just cooked through 8-10 minutes. If you don’t have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
• Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
• Plate and garnish with ginger matchsticks and cilantro (optional).

Recipe adapted from https://iamafoodblog.com/

Need some inspiration for what to eat tonight? TMC Editor Lydia House shares one of her favourite family meals.

SUGGESTED INGREDIENTS:

*Adjust the amounts to however many people are eating.
½-1 onion
1-2 peppers
1 crushed clove of garlic
½ teaspoon Paprika
1 can of sweetcorn
Grated cheese (DF can be used)
1-2 avocados (sliced or smashed)
½ can of refried beans
Chicken or beef strips
Sour cream or Greek yoghurt
Chopped tomatoes
Slices of lime
Tortilla wraps
Cos salad leaves (can be used instead of wraps)

METHOD:

Slice up the peppers and onion.
Add the vegetable oil to your pan, cut your chicken or beef into strips, and cook on high heat for 3 minutes.
Add the onion and peppers, then add the paprika and garlic and toss the ingredients together.
Reduce to medium heat and cook for another 5-10 minutes ensuring the chicken is fully cooked.
While the mixture cooks, rinse the sweetcorn and grate the cheese (or use pre-grated).
Slice or smash your avocado.
Warm up some refried beans.
Add all of your ingredients to a large serving board.
While it cools slightly, warm up your tortillas in the microwave on medium heat for 15-20 seconds.
Add to the board. And serve!

Recipe adapted from amummytoo.co.uk