Make this mildly spiced curry with chicken thighs and a rich yogurt sauce for the ultimate family-friendly meal. Kids and adults alike will love this flavoursome dish.
Prep:10 mins
Serves 2 adults, 1 child
1-1½ tsp coconut oil (we used Fushi) or sunflower oil1 large onion, finely chopped2 fat garlic cloves, crushed1cm fresh ginger, grated or finely chopped1 tsp ground coriander1 tsp yellow mustard seed1 tsp garam masala½ tsp ground cumin1 x 500g pack chicken pieces (thighs and drumsticks), or thighs1 chicken stock cube1 cinnamon stick250g Greek yogurt, at room temperature2 tbsp sultanahandful chopped coriander, to serve (optional)
STEP 1Heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 – 2 min allowing the aromas to release.STEP 2Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don’t catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins – 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.STEP 3Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.
