PROPER CHICKEN CURRY

Proper chicken curry image

Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander

Provided by Lucy Netherton

Time 1h10m

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 470 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium