We start by massaging the cumin, turmeric, garam masala, yoghurt, lemon juice, garlic and grated ginger into the chicken and marinating overnight. We then cook the marinated chicken in a curry made of passata, cream, sugar and salt.
Cooking instructions: Defrost and reheat gently until bubbling.
Gluten Free
Serving suggestion: Garnish with fresh coriander and serve with some steamed basmati rice.
