4
Medium
Medium Our multi-award winning paste will be your new secret when it comes to Indian cooking.
500g chicken breast or thigh fillets, cut into bite sized pieces
Marinade
250g full fat natural greek yogurt
50g Shemin’s Indian Curry Paste
1 tsp Shemin’s Garam Masala
Pinch of salt
Juice of ½ a lime plus lime wedges to serve
Butter Sauce
25g butter
50g Shemin’s Indian Curry Paste
225g passata
200ml double cream
Salt to taste
A handful of chopped coriander, washed and chopped roughly
1. Mix the ingredients for the marinade in a glass bowl. Add the chicken pieces and mix making sure that the chicken is well coated. Refrigerate for at least 2 hours or overnight if possible. Bring the chicken to room temperature before cooking. You can also skewer the chicken if you want.
2. When ready to cook, pre-heat the barbecue (or the chicken can be cooked under a hot grill). Cook the chicken on a medium – high heat for approx. 5 mins on each side or until the chicken is cooked through and charred at the edges.
3. In the meantime, heat the butter in a medium sized pan. When the butter has melted, add the curry paste and sauté for a minute. Add the passata and cream, then simmer the sauce until thickened, about 20 minutes.
4. Pour the sauce on the chicken or serve separately. Garnish with fresh coriander.
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Verified curry lover
Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins
Verified curry lover
Love Shemins pastes. Perfect curries. The best for home made curries.
Verified curry lover
I love Shemins right from the start on James Martin show. Jamie is great
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£6.50