Proper chicken curry

 

Prep: 20 mins Cook: 50 mins Plus overnight marinating

Easy

Serves 8

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

Nutrition: per serving

• kcal470
• fat21g
• saturates12g
• carbs29g
• sugars26g
• fibre5g
• protein40g
• salt0.7g

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
• 1¼kg 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

 

Method

1.   In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and a few salt. Stir within the onion wedges, peppers and chicken, then leave to marinate overnight within the fridge.
2. Fry the chopped onions within 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 therefore the passata. Simmer for 15 mins, then add the coconut milk and remaining yogurt. Leave chunky or blitz with a blender.
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.