Simple chicken curry

This simple staple chicken curry is an incredible formula for family suppers. It’s made with simply a modest bunch of fixings and is enhanced with rich yogurt


•             2 tbsp sunflower oil

•             1 onion, daintily cut

•             2 garlic cloves, squashed

•             thumb-sized bit of ginger, ground

•             6 chicken thighs, boneless and skinless

•             3 tbsp medium flavor glue (tikka functions admirably)

•             400g can hacked tomatoes

•             100g Greek yogurt

•             1 little pack of coriander, leaves hacked

•             50g ground almonds

•             naan breads or cooked basmati rice, to serve


•STEP 1.Warmth the oil in a flameproof meal dish or enormous skillet over a medium warmth. Include the onion and a liberal spot of salt and fry for 8-10 mins, or until the onion has turned brilliant earthy colored and clingy. Include the garlic and ginger, cooking for a further moment.

•STEP 2.Cleave the chicken into stout 3cm pieces, add to the container and fry for 5 mins before mixing through the flavor glue and tomatoes, alongside 250ml water. Bring to the bubble, lower to a stew and cook on a delicate warmth revealed for 25-30 mins or until rich and somewhat diminished. Mix however the yogurt, coriander and ground almonds, season and present with warm naan or fleecy basmati rice.

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