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.

  1. Mix the yoghurt and garam masala in a large bowl. Add the chicken pieces, marinade for 2 hours or longer.
  2. In a big pan, heat the olive oil and gently cook the onions, cinnamon, bay and a pinch of salt for approx 10 mins – keep stirring. Add the rest of the garlic, tomato puree, turmeric and ground coriander and fry for a minute.
  3. Make the paste by blitzing the garlic cloves, ginger, chilli and coriander in a blender with a splash of water until it’s a smooth paste.
  4. Add the chicken to the onion mix and fry for a few mins. Turn the heat down and add the coriander paste and tomatoes with some water. Cook slowly for a further 20 mins. Stir from time to time to make sure it’s not sticking to the bottom, or pop it into a 180°C oven. Check the chicken is cooked, taste, season with salt and pepper as necessary and serve with lemon wedges and rice.

  • words:
  • pictures: David Merewether

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