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Proper chicken curry

Proper chicken curry

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A star rating of 4.6 out of 5.35 ratingsRate
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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

  • 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
  • 1 ¼kg skinless chicken thigh , 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

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

Recipe from Good Food magazine, October 2012

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Overall rating

A star rating of 4.6 out of 5.35 ratings
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