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
Prep:5 mins
Serves 4
2 tbsp sunflower oil1 onion, thinly sliced2 garlic cloves, crushedthumb-sized piece of ginger, grated6 chicken thighs, boneless and skinless3 tbsp medium spice paste (tikka works well)400g can chopped tomatoes100g Greek yogurt1 small bunch of coriander, leaves chopped50g ground almondsnaan breads or cooked basmati rice, to serve
STEP 1Heat 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 2Chop 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.
