Easy chicken curry
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
- 2 tbsp sunflower oil
- 1 onionthinly sliced
- 2 garlic clovescrushed
- thumb-sized piece of gingergrated
- 6 chicken thighsboneless and skinless
- 3 tbsp medium spice paste(tikka works well)
- 400g can chopped tomatoes
- 100g Greek yogurt
- 1 small bunch of corianderleaves chopped
- 50g ground almonds
- naan breadsor cooked basmati rice, to serve
Nutrition: per serving
- kcal354
- fat23g
- saturates4g
- carbs10g
- sugars8g
- fibre3g
- protein24g
- salt0.6g
Method
step 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.
step 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.