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Prep
15m
Cook
5h
Total
5h 15m
Ingredients
Method
Nutrition
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Step 1
Start by preparing the paste. Heat a frying pan over medium heat and coat with low calorie spray. Add the diced onion, garlic and grated ginger, and cook gently for 6-8 minutes until softened and lightly golden. Stir through the tomato puree and cook for a further minute, then remove from the heat and blend into a smooth paste.
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For
4
M
I
For the Paste
1
Onion, finely diced
3
Garlic cloves, minced
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Per Serving
Calories
446kcal
Fat
2.9g
Saturates
0.7g
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Sophie S
14 days ago
Could you make the paste the night before let it cool and it with the chicken and all other ingredients to a dump bag the night before? Or would this all need to be done in the morning. Also any tips for it not drying out if you needed it on for more like 8 hours? Thanks
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Lindsey Willis
14 days ago
Hey! 👋 Most of the curry pastes can easily be prepped the night before. You can even blend the onions raw and mix them straight in with the spices and other ingredients ready to dump and go. I don’t always fry the onions beforehand - it just gives a slightly sweeter flavour but leaving everything to sit together overnight still gives a really delicious result. For the chicken, just add it in raw and cook on low. It shouldn’t dry out, although it can become very tender and fall apart when stirred. If you prefer larger chunks of chicken, just stir gently towards the end of cooking 😊 xx
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Prep
15m
Cook
5h
Total
5h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by preparing the paste. Heat a frying pan over medium heat and coat with low calorie spray. Add the diced onion, garlic and grated ginger, and cook gently for 6-8 minutes until softened and lightly golden. Stir through the tomato puree and cook for a further minute, then remove from the heat and blend into a smooth paste.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the Paste
1
Onion, finely diced
3
Garlic cloves, minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
446kcal
Fat
2.9g
Saturates
0.7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
S
Sophie S
14 days ago
Could you make the paste the night before let it cool and it with the chicken and all other ingredients to a dump bag the night before? Or would this all need to be done in the morning. Also any tips for it not drying out if you needed it on for more like 8 hours? Thanks
Like
Reply
Cancel
Lindsey Willis
14 days ago
Hey! 👋 Most of the curry pastes can easily be prepped the night before. You can even blend the onions raw and mix them straight in with the spices and other ingredients ready to dump and go. I don’t always fry the onions beforehand - it just gives a slightly sweeter flavour but leaving everything to sit together overnight still gives a really delicious result. For the chicken, just add it in raw and cook on low. It shouldn’t dry out, although it can become very tender and fall apart when stirred. If you prefer larger chunks of chicken, just stir gently towards the end of cooking 😊 xx
Like
Reply
Cancel
