Prep time:
Cooking time: 30 minutes
Total time:
Serves: 4
60g natural yoghurt approx
1tsp garam masala
1kg chicken boneless thigh fillets, cut into bite sized pieces
2 bay leaves
1 cinnamon stick
3 onions, pulsed in food processor or very finely chopped
2 garlic cloves
1tbsp tomato concentrate
1tsp turmeric
1tbsp ground coriander
2 large tomatoes, chopped
For the paste:
3 garlic cloves, crushed
5cm ginger (I use 1 tbsp Very Lazy Ginger)
1tsp chilli paste or 4 small birds eye chillies, deseeded (use more if you like spice)
50g fresh coriander
An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken to marinade if you can, the yoghurt works miracles at tenderising and getting flavour into the meat.
- words: Charlotte Butterworth
- pictures: David Merewether
You may also like
Sausage & apple rolls
Apples go so well with pork and with pastry. Choose a good cooking variety and some high quality sausage meat for these deliciously simple-to-make sausage rolls – perfect to serve at Halloween or Bonfire Night.
Apple, cauliflower & Stilton salad
This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like...
Hedgerow harvest cake
Celebrate the season with a delicious combination of fruits and nuts gathered from the hedgerows (or the supermarket). Apple is a very useful ingredient in general for cakes, either grated or as apple purée, as it will help to keep...