Proper chicken curry

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 (24)

jilly27's picture

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

mharwood04's picture
5

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

cassiclark's picture
4

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.

kittycat99's picture

Are the chicken thighs with or without bones ??

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