Jools’ easy chicken curry

Name: Jools’ easy chicken curry
Total time: 1 h 30 min
Yield: 6
Cuisine: indian
Ingredients: 1 onion; 4cm piece of ginger; 2 cloves of garlic; olive oil; 2 tablespoons tikka masala paste; 3 tablespoons natural yoghurt; 2 tablespoons tomato purée; 8 skinless chicken thighs, bone in; 1 x 400 g tin of chopped tomatoes; 1 x 400 g tin of green lentils; 1 x 400 g tin of light coconut milk; 2 handfuls of baby spinach optional; 2 tablespoons mango chutney

A delicious dinner for the whole family

Gluten-freegf

“Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite. ”

Serves 6

Cooks In1 hour 30 minutes

DifficultySuper easy

Chicken Indian Tomato Chicken thighs Lentil Curry

Nutrition per serving

Calories 245 12%
Fat 11.6g 17%
Saturates 5.2g 26%
Sugars 8.8g 10%
Salt 0.5g 8%
Protein 16.8g 34%
Carbs 18.8g 7%
Fibre 5.6g -

Of an adult's reference intake

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Ingredients

1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless chicken thighs, bone in
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach , optional
2 tablespoons mango chutney

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Method

Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

Tips

BUDGET-FRIENDLY MEAL PLAN TIP:
This recipe serves 6, so you'll have enough for extra guests or a couple of portions left over to use up for lunch the following day.

LOVE YOUR LEFTOVERS:
Leftover spinach? Wilt handfuls into hot soup just before serving to boost your 5-a-day. Or finely shred it raw and toss into salads.

Leftover curry paste? Brush over fish fillets or chicken breasts before grilling for an instant flavour boost. Or mix a little with natural yoghurt for a speedy dip to eat with poppadoms.