Proper chicken curry

Proper chicken curry

  • Rating: 5 out of 5.33 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight marinating
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal470
fat21g
saturates12g
carbs29g
sugars26g
fibre5g
protein40g
low insalt0.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.33 ratings
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