Chicken & Tomato curry
I’ve been cooking this curry for years and the fresh ingredients give it an immense flavour. The combination of chopped mint and coriander, spices, yoghurt and tomato puree unite to deliver an awesome eating experience. I use chicken thighs as they seem to melt in the sauce. There is a little bit more preparation required but the end product is so satisfying. Best served with a lemon rice this curry comes out tops every time.
Servings: people
Ingredients
- 600 grams Chicken thighs skinned & diced (£1.60)
- 1 Whole Onion peeled & diced
- 3 cloves garlic peeled & diced (£0.09)
- 5 grams ginger peeled & sliced (£0.01)
- 13 grams Fresh coriander (£0.26)
- 13 grams Fresh Mint (£0.30)
- 13 ml Vegetable oil tablespoon (£0.02)
- 5 grams Turmeric teaspoon (£0.09)
- 10 grams garam masala dessert spoon (£0.08)
- 5 grams Salt teaspoon (£0.01)
- .5 grams chilli powder 1/2 teaspoon (£0.01)
- 100 ml Yoghurt
- 13 grams Tomato puree (£0.03)
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Prep Time: 15 minutes
Cook Time: 50 minutes
- In a food processor, zap to a paste the onion, garlic, ginger, coriander, mint, chilli powder & turmeric
- Heat the oil then fry the prepared paste on a medium heat for about 2 minutes.
- Add the chicken and cook for a further 5 minutes, then mix in the yoghurt and cook for a further 10 minutes on a low heat.
- Introduce the salt, garam masala and tomato puree. Cook for a further 10 minutes or until the chicken is cooked. Serve with rice.
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