Proper chicken curry

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• kittycat

  10 October 2012

  kittycat commented on this recipe

  Are the chicken thighs with or without bones ??

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• buffalogirl

  22 October 2012

  buffalogirl rated and commented on this recipe

  

  This was nice - easy to make once the chicken was marinated and left in the fridge overnight. I used less chicken about 800g (served 4) and 2tbsp of tandoori massala powder in the marinade as the powder I had was very strong. I used 1 tbsp of tandoori massala powder in the sauce too. It was very rich so next time I might use a bit more yoghurt to tone it down and breast chicken rather than thigh as cutting the meat off the bone was a bit time consuming.

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• mharwood04

  01 November 2012

  mharwood04 rated and commented on this recipe

  

  Omg this was amazing..taste like it was straight from an indian....lovely and easy to make.

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• Persephone

  29 November 2012

  Persephone commented on this recipe

  I would like to try this but cannot get coconut yogurt here in Cyprus.Any suggestions on making it or a suitable substitute?

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• neilkent100

  02 December 2012

  neilkent100 rated and commented on this recipe

  

  Outstanding recipe, one of the best curries I've ever had. I just used Greek yoghurt as I couldn't find coconut yoghurt. We used chicken breasts instead of thighs.

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• Persephone

  06 December 2012

  Persephone commented on this recipe

  Thanks.Will try it with Greek yogurt - plenty of that here.

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• TheKing

  16 December 2012

  TheKing commented on this recipe

  I am a huge, huge fan of Indian cooking. So far, of all the recipes I have tried, nothing has come close to my fave Indian restaurant. This one did. This one is godly. This one is orgasmic. Absolutely delicious. I couldn't find coconut yoghurt either. I bought cream of coconut and melted it down over a low heat and mixed in the appropriate amount of yoghurt. TheKing thoroughly recommends this curry. 10/10.

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• deborah booth

  23 February 2013

  deborah booth rated and commented on this recipe

  

  This a a gorgeous chicken curry and so easy to make...well worth a try !

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• deborah booth

  23 February 2013

  deborah booth commented on this recipe

  this is a 5* dish..not a measly 3 as previously noted !

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• sevy

  28 March 2013

  sevy commented on this recipe

  followed recipe 5* for sure

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• SweetPea

  16 April 2013

  SweetPea rated and commented on this recipe

  

  Amazed at the depth of flavour even when you don't marinate overnight. The nicest curry I have ever cooked at home that actually tastes better than the bland stuff you now seem to get at local indians! Thank you for sharing with us x

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• Suegriff26

  18 April 2013

  Suegriff26 rated and commented on this recipe

  

  The chicken was awesome. The sauce was good but a little too hot with all that chilli. I used greek yoghurt and creamed coconut as couldn't find coconut yoghurt, perhaps I shoudl have put a bit more of these to cool it down. Will definitely make again but reduce the chilli powder by half I think.

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• Gee

  20 May 2013

  Gee commented on this recipe

  Going to give this a go but having a "nearly bus pass" moment!!What happens to the marinate mixture??

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Ingredients

• 6 tbsp tandoori masala powder
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 500g pot coconut yogurt, plus extra to serve
• 4 onions , 2 cut into wedges, 2 chopped
• 2 peppers , cut into large chunks
• 1¼kg skinless chicken thighs , cut into large chunks
• 1 tsp olive oil
• big bunch coriander , stalks chopped
• 2-3 tsp hot chilli powder
• 680ml jar passata
• 160ml can coconut cream
• rice and naan bread , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Ingredients

• 6 tbsp tandoori masala powder
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 500g pot coconut yogurt, plus extra to serve
• 4 onions , 2 cut into wedges, 2 chopped
• 2 peppers , cut into large chunks
• 1¼kg skinless chicken thighs , cut into large chunks
• 1 tsp olive oil
• big bunch coriander , stalks chopped
• 2-3 tsp hot chilli powder
• 680ml jar passata
• 160ml can coconut cream
• rice and naan bread , to serve

PER SERVING

470 kcalories, protein 40g, carbohydrate 29g, fat 21 g, saturated fat 12g, fibre 5g, sugar 26g, salt 0.7 g

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