Yoghurt chicken curry

Name: Yoghurt chicken curry
Cook time: 90 min
Total time: 90 min
Yield: 12
Cuisine: Indian
Ingredients: 12 chicken thighs, skin on, bone in; 8 tablespoons natural yoghurt; 1½ teaspoons salt; 2 teaspoons garam masala; 2 teaspoons turmeric powder; 2 teaspoons chilli powder; 6 garlic cloves, grated; 4 tablespoons sunflower oil; 2 teaspoons cumin seeds; 8 onions, roughly chopped; 2 x 400g tins of chopped tomatoes; 900g basmati rice (75g per serving); 1 handful of fresh coriander leaves, finely chopped (10g)

1 hr 30 mins

Not Too Tricky

serves 12

Recipe From

£1 Wonders

By Chetna Makan

Ingredients

12 chicken thighs, skin on, bone in

8 tablespoons natural yoghurt

1½ teaspoons salt

2 teaspoons garam masala

2 teaspoons turmeric powder

2 teaspoons chilli powder

6 garlic cloves, grated

4 tablespoons sunflower oil

2 teaspoons cumin seeds

8 onions, roughly chopped

2 x 400g tins of chopped tomatoes

900g basmati rice (75g per serving)

1 handful of fresh coriander leaves, finely chopped (10g)

Top Tip

Pat the chicken skins dry, sprinkle with seasoning and bake or pan-fry until crispy. Use as a topping for rice and noodle dishes, or as a savoury snack.

Method

Carefully remove the skins from the chicken thighs and put aside (see tip below). Place the chicken pieces in a bowl with the yoghurt, salt, garam masala, turmeric, chilli powder and garlic. Mix well and leave aside for 5 minutes.
While that is resting, heat the oil in a pan and add the cumin seeds. Once they begin to sizzle, add the onions and cook for 10 to 12 minutes on a medium heat, or until they turn golden.
Add the tomatoes, cover and cook for 15 minutes on a low heat. Taste and adjust the seasoning if necessary.
Add the marinated chicken, mix well and bring to a boil. Cover and cook on a medium-low heat for 40 to 45 minutes, or until the chicken is cooked through.
Meanwhile, rinse the rice in cold water 5 or 6 times to remove the excess starch. Cook the rice in a large pan of boiling water for 10 to 12 minutes (or according to the packet instructions) and drain thoroughly.
To serve, sprinkle the chopped coriander over the curry and serve with the rice.

After stage 4, allow the dish to cool completely before either storing in the fridge for up to 3 days or freezing it – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. It’s always helpful to label and date the containers. Simply thaw in the fridge before use, and use within 48 hours, reheating until piping hot throughout. If you’ve frozen cooked food, don’t freeze it again after reheating it.

Tags

Chicken Meat Curry Indian-style Budget-friendly Healthy chicken Chicken thigh Tomato Healthy dinners

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