I know it’s not pretty, but this is an EPIC authentic curry. If you are looking to cook a curry this weekend, then take a look at this and definitely Save. It is fresh, vibrant, earthy and not too tricky. You can make it ahead and reheat it if entertaining. Or just make the space paste in advance. Just make sure you allow time for the chicken to marinade, the yogurt works miracles at tenderizing and getting flavor into the meat.
- 50g approx Greek Yoghurt
- 1 tsp garam masala
- 1kg chicken thighs – bone-in, skin off, or use drumsticks
- 5 garlic cloves – crushed
- 5cm ginger (I use tablespoon very lazy ginger)
- 4 small birds eye green chilies, deseeded. Use more if you like spice
- 50g fresh coriander
- 2 bay leaves
- 1 cinnamon stick
- 2 onions – pulsed in a food processor, or very finely chopped
- 1 tbsp tomato concentrate
- 1tsp turmeric
- 1 tbsp ground coriander
- Juice half a lemon, plus wedges to serve
- Make the paste by adding 2 garlic cloves, ginger, coriander, chilli in a blender with a splash of water – blitz to a smooth paste.
- In a big pan, heat olive oil, gently cook the onions, cinnamon, bay, and salt for approx 10mins, keep stirring. Add the rest of the garlic, tomato puree, turmeric, ground coriander and fry for a minute.
- Add the chicken, fry for 7 mins, turn the heat down, cover and cook for 20mins. Finally, add the coriander paste with some water. Cook for a further 10 mins. Stir from time to time throughout the cooking to make sure it’s not sticking to the bottom. Check the chicken is cooked, taste and serve
- Serve with lemon wedges, rice and perhaps a veggie side. I served with a butter bean curry from