Easy Chicken Curry
Simple & quick chicken curry made with tasty chicken thigh meat.
Takes about 45 mins and serves 4 people.
To make this recipe you will need:
- 1 onion, sliced
- 2 garlic cloves, crushed
- thumb sized piece of ginger, grated
- 500g diced chicken thigh
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 100g Greek yogurt
- 3 tbsp spice paste e.g. tikka masala (either shop bought or you make your own)
- 50g ground almonds
And here’s how to do it…
- Heat a tbsp oil in a large frying pan or casserole dish over a medium heat. Add the sliced onion and a good pinch of sea salt and fry for 8-10 minutes until starting to go golden and sticky. Add the garlic and ginger and cook for a couple more minutes. Then add in the spice mix and fry for a further minute to release the flavours.
- Add the diced chicken and fry for 5 minutes. Then add in the tin of chopped tomatoes, a tbsp tomato puree, and 250ml water. Bring to the boil, then lower to a simmer and cook on a gentle heat uncovered for 30 minutes until rich and reduced.
- Stir through the yogurt and ground almonds, season and serve with basmati rice and naan bread.
If you want to increase the veg content of this dish then add in thinly sliced carrots and roasted cauliflower florets with about 20 minutes of cooking time left. Canned chickpeas also work well.
ENJOY XX
