We’ve promised this recipe to so many people recently that we just had to post it on the blog. It’s a favourite with lots of our friends and family. You can make the paste a day or two in advance or freeze it if you wish. The finished curry also freezes well so we often make a big pot to have some on another day. Once you see how easy it is to make this paste yourself, you’ll never buy another jar of ready-made sauce!
For 4 adults you will need:
For the curry paste:
- 2 cloves of garlic
- 5 cm chunk of ginger, roughly chopped
- 2 small onions
- 1 fresh red chilli
- 2 tsp Madras curry powder
- 1/2 tsp ground cumin,
- 1 tsp hot chilli powder
- 1 tsp ground coriander
- 2 tbsp of water
For the curry:
- 8 chicken thighs, skinned, boned and chopped into large chunks
- 2 tbsp olive or vegetable oil
- 1 tin tomatoes
- 1 green chilli (optional)
- 4 heaped tbsp greek yoghurt
- Chopped coriander to serve (optional)
- Rice to serve
Put the paste ingredients in a blender or food processor and blitz to a paste. Mix with the chicken in a bowl and set aside for thirty minutes or more in the fridge (overnight is great if you have time).
Heat the oil in a pan over a high heat and add the chicken with the marinade. Fry for 7-10 minutes until brown on all sides.
Add the tinned tomatoes and extra chilli if feeling adventurous. Bring to boil, then lower the heat and cook for 7-10 minutes, stirring occasionally. The sauce should reduce and cling to the chicken.
Add the yoghurt and stir until it disappears into the sauce and the oil begins to separate. The sauce will look a bit like it’s about to curdle. This should take another 7-10 mins.
Season with salt to taste, sprinkle with chopped coriander and serve with rice.
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