- 6 tbsp tandoori masala powder
- 2 tbsp ginger paste
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp garlic paste
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
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- 4 onions, 2 cut into wedges, 2 chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 peppers, cut into large chunks
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
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
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.
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.
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.