Easy Chicken Curry

📝 Instructions

1. 1
   Heat the sunflower 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 1 minute.

   🥘 2 tbsp sunflower oil 🥘 1 onion 🥘 salt 🥘 2 cloves garlic 🥘 1 thumb-sized piece ginger

   🔧 flameproof casserole dish or large frying pan

   ⏱️ 8-10 mins ⏱️ 1 minute
2. 2
   Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the medium spice paste and chopped 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.

   🥘 6 thighs chicken 🥘 3 tbsp medium spice paste 🥘 1 400g can chopped tomatoes 🥘 250 ml water

   ⏱️ 5 mins ⏱️ 25-30 mins
3. 3
   Stir though the Greek yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

   🥘 100 g Greek yogurt 🥘 1 small bunch coriander 🥘 50 g ground almonds 🥘 naan 🥘 rice