Everyone loves a good chicken curry! This recipe looks like it has a lot of ingredients, but most are spices that are already in your pantry. Serves 3.

Ingredients:

  • 50 grams almonds
  • 1 red chilli (or to taste)
  • 1 large clove of garlic
  • 1/2 thumb size chunk of ginger
  • 2 tsp garam masala
  • 1/4 tsp of cinnamon
  • 4 cloves
  • 4 cardamom pods (de-seeded)
  • 1 tsp of salt
  • 3 tbsp of natural yoghurt
  • 4 chicken thighs
  • 1 large onion
  • 25 grams butter
  • 1 tbsp oil
  • 1 red pepper
  • 1 can chopped tomatoes
  • Handful of coriander leaves
  • Rice to serve

Method:

  1. Blend the almonds, chilli, garlic, ginger, spices and salt as finely as possible
  2. Add the yogurt and blend until smooth to make your marinade
  3. Dice chicken thighs and mix with marinade – leave in the fridge for at least an hour, up to overnight
  4. When ready to cook, dice the onion, place in a deep pot, and fry in oil and butter on medium-high heat
  5. Once onions are soft, add the marinated chicken and stir for 5 mins to cook off the spices and outside of the chicken
  6. Add diced red peppers and chopped tomatoes to pot and mix well
  7. Finely chop the coriander stems and add them to the pot
  8. Bring the mixture to a boil for 2 mins then reduce heat to low
  9. Simmer for 15 mins, uncovered if you want to reduce the sauce to make it thicker (or covered if you’re happy with the consistency)
  10. Taste and add salt, lemon juice, or sugar if needed
  11. Serve over rice

chicken curry