1.Combine half the ginger, half the garlic, half the turmeric, half the juice and half the oil in large bowl with all the cumin, garam masala, ground coriander, paprika, chilli flakes and yogurt, add chicken; turn to coat in marinade. Cover; refrigerate for 30 minutes.
2.Preheat oven to very hot (240°C/220°C fan-forced).
3.Cook chicken, in lightly oiled medium shallow flameproof baking dish, uncovered, for 10 minutes.
4.Heat remaining oil in large saucepan; cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens. Add undrained tomatoes, cinnamon, green chilli and remaining juice. Simmer, covered, 10 minutes. Stir in cream and honey; simmer, uncovered, for 1 minute.
5.Add chicken to curry; simmer about 5 minutes or until chicken is cooked through. Remove from heat, stir in fresh coriander.
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