This mild curry is a family favourite in our house, it’s quick to prepare and enjoyed by kids and adults alike. Add some extra spice if you like it hot, also works with crème fraiche if you want to reduce the calorie count.



100g tikka paste

600g boneless chicken thighs

1 tsp fine sea salt

15g fresh coriander

1 fresh green chilli

30g fresh root ginger

4 garlic cloves

40g ghee

2 tsp ground coriander

2 tsp ground cumin

0.5 tsp ground turmeric

0.5 tsp ground garam masala

150g white onions

100g water

500g single cream

70g tomato purée

Fresh coriander for garnish



Chop the chicken thighs into cubes and mix together with the tikka paste, cover and chill for 30 minutes in the fridge.   Heat the ghee in a pan on a medium heat and add the finely chopped ginger, chilli, onions, coriander, garlic and sauté for 5 minutes, then add the reserved marinated chicken thighs salt and spices and fry for a further 3 minutes or until the chicken is browned.

Add the water and simmer for 5 minutes before adding the tomato puree and cream, then simmer gently for 25 minutes until the chicken is cooked through.  Serve with rice or flatbreads to soak up the sauce.


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book. Twitter @Chefgtownsend Instagram- @chef.g.townsend 


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