Chicken Curry by Good Food

Ingredients

• 6 Chicken thighs, boneless and skinless, cut into 3cm pieces
• 1 Onion, thinly sliced
• 50g Ground almonds
• 2 Garlic cloves, crushed
• thumb-sized piece Ginger, grated
• 2 tbsp Sunflower oil
• 3 tbsp Medium spice paste (tikka works well)
• 400g can Chopped tomatoes
• 100g Greek yogurt
• 1 small bunch Coriander leaves, chopped
• generous pinch Salt
• to taste Black pepper
• 250ml Water
• to serve Naan breads or cooked basmati rice

Instructions

1. Heat the oil in a flameproof casserole dish or large frying pan over medium heat.
2. Add the sliced onion and a pinch of salt; fry for 8-10 minutes until golden brown and sticky.
3. Stir in the crushed garlic and grated ginger; cook for 1 minute until fragrant.
4. Add the chicken chunks to the pan and fry for 5 minutes, stirring occasionally, until sealed.
5. Stir in the spice paste and chopped tomatoes, then pour in 250ml of water.
6. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 25-30 minutes until the sauce is rich and slightly reduced.
7. Stir in the Greek yogurt, chopped coriander, and ground almonds just before serving.