ChickenMeat

Becky Excell’s Chunky Chicken Masala And Roasted Green Beans

Becky Excell's Chunky Chicken Masala as seen and heard on The Recipe Podcast.

Prep Time: 15 mins
Cooking Time: 40 mins
4 people

Used in this recipe

Ingredients

Filippo Berio Extra Virgin Olive Oil Spray for greasing.
450g red (bell) peppers, chopped into 4cm chunks
50g leek, thinly sliced
150g green beans

For the Chicken

1 ½ teaspoon garlic-infused olive oil
650g skinless chicken breast fillet cut into chunky 2.5cm pieces
½ tsp fine salt
¼ tsp black pepper
1 tsp smoked paprika

For the Sauce

300ml passata (sieved tomatoes)
1 tbsp tomato puree (paste)
50g ground almonds
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp ground cardamom (optional)
1 tsp peeled and finely grated fresh ginger
½ tsp fine salt
¼ tsp black pepper
3 tbsp 0% Greek yoghurt

Method

Preheat the oven to 180°C fan / 200°C. Lightly grease 2 large baking trays by spraying them well with oil.
To the first tray, add the peppers, spray generously with oil and roast for 25-30 minutes, turning them over halfway and adding the leek to the same tray as you do so.
Add the green beans to the second tray, spray generously with oil and season with a generous pinch each of salt and pepper. Place into the oven for 12-15 minutes or until a little crisp (it might take a little longer, especially if frozen). Keep the green beans in the oven on low until ready to serve.
Meanwhile, heat the garlic oil in a large saucepan and place over a medium-high heat. Toss the chicken with the salt, pepper and smoked paprika. Add to the hot pan in a single layer and sear for 6-8 minutes, turning to colour all sides until fully cooked through; remove the pan from the heat.
In a blender or food processor, blend the roasted pepper and leek with the passata, tomato puree, ground almonds, spices, ginger and seasoning, until very smooth.
Transfer the blended sauce to the pan containing the chicken and place back over a low-medium heat. Simmer for 4-5 minutes until piping hot and the sauce has lightly thickened, adding a splash of water if it’s too thick. Remove from the heat and stir in the yoghurt until smooth. Serve the curry alongside the roasted green beans, with rice or my buckwheat flatbreads.

Top Tips

Don’t over reduce the sauce or if you feel like it’s a little thicker than you want it to be, add a splash of water into it.
Don’t cut the chicken too small, we want big juicy chunks of chicken in the curry! Blend the sauce fully until really smooth - ideally in a proper blender but if you don’t have one a stick blender will work just fine, it might just take a little longer.
You can also make this a veggie curry by switching the chicken to chickpeas and lentils and it’s delicious.
Instead of roasting the red peppers you could use a jar of roasted red peppers (about 300g of jarred)

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