My Best Chicken Curry
Prep Time: 1 Hour
- 8 skinless boneless chicken thighs, halved or quartered
- 1 tbsp garam masala
- 1 tbsp sunflower oil
- 1 x 400g tin chopped tomatoes
- 250ml chicken stock
- 200g spring greens finely shredded
- 125g natural yoghurt
- Handful fresh coriander leaves
- For the spice paste:
- 1 onion, finely chopped
- 3 cloves garlic, peeled and bashed
- 1 large thumb sized piece ginger, finely grated
- 3tbsp tandoori masala spice mix
Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
In a bowl, combine the chicken with the garam masala and a generous pinch of salt.
Heat a large, saute pan over a medium high heat and add the oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
Add the chicken back to the pan, with the tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low and simmer gently for 15 minutes. Stir through the greens and yoghurt and cover and cook for a further 5 minutes until the are wilted and the chicken is cooked through and coated in sauce.
Scatter over the coriander and serve with steamed rice and naan bread.
To serve, stir through a squeeze of lemon juice to taste and serve with cooked rice, naan bread and garnish with coriander leaves.