This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Prep:20 mins
Serves 6
1kg pack boneless skinless chicken thighs1 thumb-size piece of fresh ginger, peeled and very finely chopped4 garlic cloves, finely chopped1 tsp mild chilli powder15g pack fresh coriander, chopped juice of 1 lime2 tbsp sunflower oil2 medium onions1 tsp ground turmeric400ml can reduced-fat coconut milk1 fresh red chilli, deseeded and sliced1 chicken stock cube
STEP 1Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.STEP 2Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.STEP 3Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney – we like Geeta’s – and some poppadoms or naan bread.
