Sarson’s Curry

Serves
4
Prep time
15 minutes
Cook time
30 minutes
Made using Malt Vinegar

Ingredients

  • 2 tbsp vegetable oil
  • 15g butter
  • 2 onions, roughly chopped
  • 4 boneless, skinless chicken breasts, cut into 2.5cm cubes
  • 3 tbsp tikka masala paste
  • 2 red peppers, deseeded and cut into chunks
  • 400g can chopped tomatoes
  • 300ml chicken stock
  • 1 tbsp Sarson Malt Vinegar
  • 100ml double cream
  • 15g fresh coriander, roughly chopped
  • Salt and pepper, to season

Method

  1. Sweat down the onions in the oil and butter in a medium hot pan until soft and just taking on colour.
  2. Add the chicken, peppers, and curry paste. Cook until the chicken is sealed.
  3. Add the tinned tomatoes and chicken stock. Bring everything to a simmer until the chicken is cooked (around 15 minutes).
  4. Stir in the Sarson's Malt Vinegar and cook for 2 minutes more. Add the cream and fresh coriander then season to taste.
  5. Serve with rice, pink pickled onions and a naan. Enjoy!