Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6

Chicken curry recipe

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Ready in 55 minutes

4 tbsp vegetable oil
2 onions, halved and sliced
4 garlic cloves, crushed
3cm piece fresh ginger, grated
150g rogan josh curry paste
8 fresh or 4 dried curry leaves (optional)
12 boneless, skinless chicken thigh fillets
500g potatoes, peeled and cut into large chunks
2 small aubergines, cut into large chunks
400g can chopped tomatoes
750ml hot chicken stock
1 tsp salt
200g trimmed French beans

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1. Heat the oil in a large, heavy-based pan, then add the onions and fry for 5 minutes. Add the garlic and ginger and cook for 30 seconds. Stir in the curry paste and leaves and fry for 1 minute. Add the chicken and cook for 10 minutes, stirring occasionally.
2. Add the potatoes and aubergines, then pour in the tomatoes and stock. Add the salt and some black pepper. Cover and cook for 15 minutes. Uncover and cook for another 10 minutes until the potatoes are very tender. To serve, add the beans and cook for 3-4 minutes. Serve with warm naan bread, if you like.

Nutritional info

Per serving: 335kcals, 16g fat (1.9g saturated), 25g protein, 24g carbs, 6.7g sugar, 1.7g salt

Chef's tip

Fresh curry leaves give this an authentic flavour. Buy them in Indian stores, or use dried ones from large supermarkets.

Wine Recommendation

Try a Czech lager, a Belgian wheat beer or a zesty white, such as a young Vin de Pays des Côtes de Gascogne.

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