Indian recipe for 8 people, takes only 50 mins; recipe has tandoori masala powder, ginger, garlic, coconut, onion, pepper, chicken thigh, olive oil, coriander, chilli powder, passata, coconut cream and naan bread.
Proper chicken curry
Course: Indian
Servings
8
servings
Prep time
20 mins
Ingredients
- Tandoori Masala Powder: 6 tbsp tandoori masala powder
- Ginger: 2 tbsp ginger paste
- Garlic: 2 tbsp garlic paste
- Coconut: 500g pot coconut yogurt, plus extra to serve
- Onion: 4 onions, 2 cut into wedges, 2 chopped
- Pepper: 2 peppers, cut into large chunks
- Chicken Thigh: 1 1/4 kg skinless chicken thigh, cut into large chunks
- Olive Oil: 1 tsp olive oil
- Coriander: big bunch coriander, stalks chopped
- Chilli Powder: 2-3 tsp hot chilli powder
- Passata: 680ml jar passata
- Coconut Cream: 160ml can coconut cream
- Naan Bread: rice and naan bread, to serve
Directions
- 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.
