Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep
Ingredients
* 500g skinless boneless chicken thighs
* For the marinade
* 1 lemon, juiced
*2 tsp ground cumin
* 2 tsp paprika
* 1-2 tsp hot chilli powder
* 200g natural yogurt
For the curry
* 2 tbsp vegetable oil
* 1 large onion, chopped
* 3 garlic cloves, crushed
* 1 green chilli, deseeded and finely chopped (optional)
* thumb-sized piece ginger, grated
* 1 tsp garam masala
* 2 tsp ground fenugreek
* 3 tbsp tomato purée
* 300ml chicken stock
* 50g flaked almonds, toasted
* To serve (optional)
* cooked basmati rice
* naan bread
* mango chutney or lime pickle
* fresh coriander
* lime wedges
Method
STEP 1
In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
STEP 2
In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
STEP 3
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
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