Name: Easy chicken curry
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 1 onion thinly sliced; 2 garlic cloves crushed; thumb-sized piece of ginger grated; 6 chicken thighs boneless and skinless; 3 tbsp medium spice paste (tikka works well); 400g can chopped tomatoes; 100g Greek yogurt; 1 small bunch of coriander leaves chopped; 50g ground almonds; naan breads or cooked basmati rice, to serve

Easy chicken curry

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

50 min total 5 min prep 45 min cook 4 354 cal

Instructions

Tap a step to mark it done

1 Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
2 Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.