Name: Easy chicken curry
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp sunflower oil; 1 onion thinly sliced; 2 garlic cloves crushed; thumb-sized piece of ginger grated; 6 chicken thighs boneless and skinless; 3 tbsp medium spice paste (tikka works well); 400g can chopped tomatoes; 100g Greek yogurt; 1 small bunch of coriander leaves chopped; 50g ground almonds; naan breads or cooked basmati rice, to serve

Ingredients

2 tbsp sunflower oil
1 onion thinly sliced
2 garlic cloves crushed
thumb-sized piece of ginger grated
6 chicken thighs boneless and skinless
3 tbsp medium spice paste (tikka works well)
400 g can chopped tomatoes
100 g Greek yogurt
1 small bunch of coriander leaves chopped
50 g ground almonds
naan breads or cooked basmati rice, to serve

Instructions

1
Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
2
Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Easy chicken curry

Ingredients

Instructions

Nutrition (per serving)

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