Proper chicken curry

  • Ready in 1h 10m

  • Serves 8

  • 415 calories

  • 37.71g carbs

The recipe Proper chicken curry could satisfy your Indian craving in about 1 hour and 10 minutes. This recipe makes 8 servings with 415 calories, 30g of protein, and 17g of fat each. For $4.29 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food has 95 fans. It works well as a rather pricey main course. Head to the store and pick up passata, onions, coconut cream, and a few other things to make it today.

13 ingredients

  1. 6 tbsps tandoori masala powder
  2. 2 tbsps ginger paste
  3. 2 tbsps garlic paste
  4. 1 lb pot coconut yogurt
  5. 4 onions
  6. 2 peppers
  7. 8 servings ¼kg chicken thigh
  8. 1 tsp olive oil
  9. 1 bunch big coriander
  10. 2 tsps chilli powder
  11. 3 cups passata
  12. 5 fl. oz coconut cream
  13. 8 servings rice and naan bread

Instructions

  1. In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
  2. Fry the chopped onions in the oil until really soft.
  3. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
  4. Heat oven to 220C/200C fan/gas
  5. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce.
  6. Serve with rice, naan, extra yogurt and coriander leaves.
Proper chicken curry

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