Proper chicken curry

Proper chicken curry

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(15 ratings)

Prep: 20 mins Cook: 50 mins Plus overnight marinating

Easy

Serves 8
Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal470
  • fat21g
  • saturates12g
  • carbs29g
  • sugars26g
  • fibre5g
  • protein40g
  • salt0.7g
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Ingredients

  • 6 tbsp tandoori masala powder
  • 2 tbsp ginger paste
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp garlic paste
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 500g pot coconut yogurt, plus extra to serve
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 4 onion, 2 cut into wedges, 2 chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 pepper, cut into large chunks
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1¼kg skinless chicken thigh, cut into large chunks
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • big bunch coriander, stalks chopped
  • 2-3 tsp hot chilli powder
  • 680ml jar passata
  • 160ml can coconut cream
  • rice and naan bread, to serve

Method

  1. In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.

  2. Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.

  3. Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.

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Comments, questions and tips

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mikedaniel
12th Oct, 2016
0.05
What colour peppers?
mikedaniel
1st Oct, 2016
0.05
Instructions very poor. What happens to the narinage. Also the souce from step 2 will go cold when starting step 3 which takes 20 mins. The recipe needs rewriting
randomnickname
31st Oct, 2015
Amazing curry, followed recipe exactly except using 2 teaspoons of chilli instead of one and using greek yoghurt. Best curry I've had, including those from restaurants. Not too hot and perfectly balanced flavour.
faylawrence
20th Jul, 2014
5.05
I've made this curry three times now. It's great for parties etc. Suits many tastes. Pretty easy to do without a great deal of prep. Only problem I found was getting hold of the tandoori masala. I have to order it online as nowhere seems to stock it. Worth it though as it's a really tasty curry.
WearyMum
15th Mar, 2014
Made this today.. It was absolutely delicious! Used only 2tsps of chilli powder and that was still quite spicy. Loved it!!
oscarisla2912
14th Mar, 2014
5.05
we had the second half of this last night after being in the freezer for a couple of weeks. i have to say that the second time round was even more tastier... absolutely fantastic curry. OH was asking when we were having it again before he had even finished his plate...cant wait to make again but i think i might do it with chicken breast next time to see.
Bungly
22nd Dec, 2013
Loved this! Really, really tasty. We didn't find it too hot, it just had a really good background heat. Will definitely make again.
Foodmonster2
17th Nov, 2013
It was very delicious and satisfying. Really tasted like proper curry from a good curry house! Wouldn't change anything.
turkishjelly
18th Aug, 2013
4.05
This dish had a really nice flavour, particularly the marinated chicken. However I found this very spicy, so I had to compensate by putting more coconut cream and yoghurt which made it creamier. Next time I will halve the amount of chilli powder and maybe even reduce the amount of spice mix. If you're a fan of hot curries, this is for you!
sueb51
16th Aug, 2013
5.05
I have been making my own curries from scratch for many years, but I have to say that this is one of the most impressive dishes yet for any tandoori chicken lovers. It is simple but with so much flavour. I almost followed the recipe but was using about 500gms chicken breast and should have halved the half of the ingredients ( you'll understand this if you read the recipe!!) but went a little overboard on the marinade, so had to adjust slightly on the tomato sauce!! This is definitely going to be a favourite.

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