Chicken Curry


2 tbsp sunflower oil
1 onion , thinly sliced
2 garlic cloves ,crushed
Thumb-size piece ginger ,grated
6 chicken thighs , boneless and skinless
3 tbsp medium spice pasta
500g can chopped tomatoes
115 g full fat Greek yogurt
1 small bunch coriander (chopped leaves)
50 g ground almonds
Naan Breads or cooked Basmati rice to serve.


1. Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. 

2. 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.

3. Add the garlic and ginger, cooking for a further minute.

4. 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.

5. 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. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Kcal: 354
Fat: 23g
Saturates: 4g
Carbs: 10g
Sugar: 8g
Fibre: 3g
Protein: 24g
Salt: 0,47g

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