Chicken & Lime Curry

https://charlotteslivelykitchen.com/chicken-lime-curry/

2 chicken breasts
2 tsp olive oil
2 onions
1 red pepper
1 tbsp cumin seeds
1 lime - zest
300 ml passata
200 ml water
Pinch of salt

For the marinade

1 lime - juice
1 tsp paprika
½ tsp hot chilli powder

For the curry paste

2 cloves of garlic
1 cube of ginger or ginger paste
1 green chilli - add more or less depending on how spicy you like it, 1 makes it a medium heat
1 tbsp ground coriander
1 tsp fenugreek
1 tsp turmeric
1 tbsp tomato purée

Marinate the chicken

Chop the chicken breasts into bite-sized pieces and place into a large bowl.
Add the lime juice (1 lime), hot chilli powder (½ tsp) and paprika (1 tsp).
Cover with cling film and leave to marinate while you prepare the rest of the curry.

Make the curry paste

Place the curry paste ingredients into a pestle and mortar (2 cloves garlic, 1" cube ginger, 1 green chilli (stalk removed), 1 tbsp ground coriander, 1 tsp fenugreek, 1 tsp turmeric, 1 tbsp tomato purée) and bash until there are no large lumps.

Cook the sauce

Slice the onions and roughly chop the red pepper into bite-sized chunks.
Heat the olive oil (2 tsp) in a large saucepan. Once hot turn the heat down to low-medium and add the onions and cook for 15-20 minutes until soft and starting to brown. Stir them regularly to ensure they don't burn.
Add the cumin seeds and cook for 1 minute.
Add the red pepper, lime zest (1 lime), curry paste, passata (300ml) and water (200ml) and simmer for 20 minutes while the sauce thickens. Stir occasionally. Season with salt to taste.

Cook the chicken

About 5 minutes before the sauce is cooked, cook the chicken. Heat a frying pan, add the chicken and cook for c. 5 minutes until it is piping hot all the way through. Turn it during cooking to ensure it cooks evenly.
Once the chicken and sauce are cooked, stir the chicken into the sauce and serve. I like mine with rice or chapatis.