Proper chicken curry

Proper chicken curry

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(11 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins Plus overnight marinating

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
470
protein
40g
carbs
29g
fat
21g
saturates
12g
fibre
5g
sugar
26g
salt
0.7g
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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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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.

Recipe from Good Food magazine, October 2012

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Comments

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kittycat99's picture

Are the chicken thighs with or without bones ??

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