Our kinda famous chicken curry

Serves 4

Once you see how easy it is to make a homemade curry paste, you’ll never want to go back to store-bought jars. Plus our curry is kinda famous – we’ve even cooked it on the telly!

1 medium white onion

1 garlic clove

1 red pepper

4 chicken fillets

1 tablespoon vegetable oil

50ml water

1 x 400ml tin of coconut milk or 300ml cream

For the curry paste:

2 tablespoons medium curry powder

2 tablespoons tomato purée

1 tablespoon mango chutney

1 teaspoon mixed spice

1 teaspoon ground turmeric

1 teaspoon ground cumin

To serve:

boiled rice

To garnish:

fresh coriander or parsley leaves

1 Peel the onion, then cut it into slices. Peel and grate the garlic. Slice the red pepper. Use clean kitchen scissors to cut the chicken fillets into strips.

2 To make the homemade curry paste, put the curry powder, tomato purée, mango chutney, mixed spice, turmeric and cumin in a small bowl and mix together.

3 Put the oil in a saucepan, then put the pan on a medium heat on the hob. Let the oil warm up for a few minutes, then add the onion and garlic and cook 1 minute to give them a head start. Add the red pepper and chicken strips, then add the curry paste and the water and stir together. Cook for 5 minutes. It will smell amazing.

4 Pour in the coconut milk or cream and cover the pan with a lid. Turn the heat down to low and simmer for 20 minutes, until the chicken is cooked.

5 Cook the rice while the curry simmers.

6 Serve the curry with the perfect boiled rice. To garnish, scatter over a few fresh coriander or parsley leaves.

From Now You’re Cooking! 70 Recipes That Kids Can Make by Jolene and Lily Mae Cox