Proper chicken curry

2 of 5-a-day 600 kcal or less budget coconut curry easy entertaining five a day impress indian korma mains make ahead masala over an hour spiced spicy student student dinner student meal tandoori chicken vitamin c

N/A

Source

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

Method

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.

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.

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.