Name: Proper chicken curry
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Proper chicken curry

1. 6 tbsp tandoori masala powder -

2. 2 tbsp ginger paste -

3. 2 tbsp garlic paste -

4. 500g pot coconut yogurt, plus extra to serve -

5. 4 onions , 2 cut into wedges, 2 chopped -

6. 2 peppers , cut into large chunks -

7. 1 ¼kg skinless chicken thigh , cut into large chunks -

8. 1 tsp olive oil -

9. big bunch coriander , stalks chopped -

10. 2-3 tsp hot chilli powder -

11. 680ml jar passata -

12. 160ml can coconut cream -

13. rice and naan bread , to serve -

How to cook deliciously - Proper chicken curry

1. Stage

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.

2. Stage

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.

3. Stage

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.