You can use plain naan for the topping, or give it an extra boost of flavour with a garlic and coriander or peshwari variety.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
317
Ingredients
6
green cardamom pods
1tsp.
fenugreek seeds
2tsp.
cumin seeds
1tsp.
turmeric
1/2tsp.
cayenne pepper
2
garlic cloves
21/2
cm piece fresh root ginger, peeled and grated
2
cinnamon sticks
100g
natural yogurt
250g
skinless boneless chicken thigh fillets, cut into bite-sized strips
25g
butter
1
onion, finely chopped
400g
tomatoes, roughly chopped
2Tbsp.
tomato purée
400g
tin butter beans, drained and rinsed
150ml
single cream
75g
baby/young spinach
FOR THE TOPPING
150g
naan bread
25g
butter, melted
1tsp.
cumin seeds
Directions
Step 1With a pestle and mortar, bash open the cardamom pods. Pick out seeds and discard husks. Add fenugreek and cumin seeds, turmeric, cayenne, garlic and ginger. Grind to a rough paste.
Step 2Scrape paste into a non-metallic bowl, then add the cinnamon sticks, yogurt, chicken and some seasoning. Mix, cover, and chill to marinate for at least 30min, up to 24hr.
Step 3Melt the butter in a large pan and gently fry onion, stirring occasionally, for 15min, until golden. Add chicken mixture, tomatoes, tomato purée, beans and cream. Bring to the boil, then simmer for 15min until chicken is cooked through and sauce thickens.
Step 4Meanwhile, in a food processor, whizz the naan bread to chunky crumbs. Empty into a small bowl and add the melted butter and 1tsp cumin seeds. Stir to coat.
Step 5Preheat oven to 200°C (180°C fan) mark 6. Remove and discard the cinnamon sticks from the curry and stir through the spinach; check seasoning. Spoon into a 1.5 litre ovenproof serving dish. Sprinkle the breadcrumb mixture over the curry.
Step 6Cook in the oven for 30min until golden and bubbling, covering with foil if the topping starts to brown too much. Serve the pie with peas, if you like.
FREEZE AHEAD Prepare to end of step 5. Cool completely, wrap dish well and freeze for up to 1 month. To serve, defrost in fridge overnight, unwrap and complete recipe.
Per serving:
Calories: 317
Protein: 17g
Fat: 16g
Saturates: 8g
Carbs: 23g
Sugars: 7g
Fibre: 5g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
