Chicken curry with rice on plate

Easy chicken curry

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(5 ratings)

Prep: 5 mins Cook: 45 mins

Easy

Serves 4

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal354
  • fat23g
  • saturates4g
  • carbs10g
  • sugars8g
  • fibre3g
  • protein24g
  • salt0.57g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

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

  • 6 chicken thighs, boneless and skinless
  • 3 tbsp medium spice paste (tikka works well)
  • 400g can chopped tomatoes
  • 100g full fat Greek yogurt
  • 1 small bunch coriander, leaves chopped
  • 50g ground almonds
  • naan breads or cooked basmati rice, to serve

Method

  1. Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.

  2. Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

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