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This mild chicken curry recipe is spicy rather than hot and relatively low in fat. Serve with naan bread and rice. Mix together all the marinade ingredients to give you a loose, smooth paste.

Give it a good mix and cover for about 10 minutes, remove lid sprinkle some coriander for garnish and your are ready to serve with your naan bread.

It is also a great idea to serve the curry alongside naan bread, if you so wish, or a chutney. For ease, you can get all the ingredients you need from a supermarket online shop, if you would ...

The curry is extremely tangy, full of flavour and pretty filling, while the chilli and black pepper roti bread are kind of like naan bread - quick to make and great for dipping. For the chilli ...

It is usually eaten with naan bread and garnished with even more butter, coriander, or green chillis. Meanwhile, the Singapore fish head curry dish took the 38th spot on TasteAtlas’ list with a ...

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