Food editor Sunita Solanki has a brilliant and tasty Chicken Curry – perfect for Mother’s Day!





1 tin plum tomato – blended

3 large onions – chopped

4 garlic cloves

2 green chillies

1 thumb size ginger

1 tsp salt

1 tsp turmeric

1/2 tsp red chilli powder

1/2 garam masala

4 chicken breasts – diced

Handful of coriander



Step 1.

Use a deep pan, and add enough vegetable oil to coat the base of the pan. Add the chopped onions and cook till golden brown and soft.

Step 2

Once the onions are done, add the blended tomato, a handful of chopped coriander. Blend the garlic, ginger and chilli into a paste. Add 2 tsp of the paste to the masala, along with salt, and turmeric and garam masala. Cook for 5 minutes on a moderate heat, and that’s the base of your masala. Blend the masala if you would like it to be a smooth consistency.

Step 3

Add the chicken and cook for 20 minutes. After this time, garnish with coriander and serve.
Helpful tip: The base of your masala can be turned into butter chicken. Add single cream to a separate pan, along with 50g of butter, and 3 tsp of ground almond and pistachio. Then add the masala to the cream mixture and stir. Cook for 10 minutes.

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