Name: Proper chicken curry
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Indian
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

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Proper chicken curry

Proper chicken curry

Lucy Netherton

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Serves 8

Easy

Prep: 20 mins

Cook: 50 mins

Plus overnight marinating

A star rating of 4.7 out of 5.47 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal470
fat21g
saturates12g
carbs29g
sugars26g
fibre5g
protein40g
salt0.7g

low

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.

Recipe from Good Food magazine, October 2012

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A star rating of 4.7 out of 5.47 ratings

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