Spiced Chicken Masala with Coconut Sambal
Another very quick curry using ready-blended spices. If you like the sambal, stock up with the coconut as it freezes really well.
This recipe is from Delia's How to Cheat at Cooking. Serves 2
To make the sambal, simply add all the ingredients to a mini-chopper and whiz until everything is very finely chopped (you will need to stop to push the ingredients down into the chopper occasionally).
Heat 1 teaspoon of the oil in a medium saucepan until very hot.
Cut the chicken into largish pieces and brown half of them in the hot oil, tossing them around till golden-brown all over. Then remove them to a plate and brown the other half.
Meanwhile, finely chop the garlic, onion and ginger in a mini-chopper. When all the chicken has been browned and removed from the pan, add the rest of the oil and cook the chopped mixture for about 5 minutes, or till tinged brown at the edges.
Next, add the tandoori masala spice blend, stir that around for a few seconds, then return the chicken to the saucepan. Add some seasoning and stir in the crème fraîche.
Bring to a simmer and cook gently, with the lid on, for 10-15 minutes.
Serve with the coconut sambal.