Green chilli chicken curry with turmeric & garam masala
SERVES 4 PREP 15 mins plus at least 2 hrs marinating COOK 50 mins EASY
1 heaped tbsp Greek yogurt
½ tsp garam masala
600g skinless chicken on the
bone, jointed
5 garlic cloves, roughly chopped 5cm piece ginger, roughly chopped 4–7 small green bird’s eye chillies, deseeded (use up to 4 if you prefer it less spicy)
100g coriander, roughly chopped 3 tbsp vegetable oil
2 bay leaves
1 cinnamon stick
150g onions, finely chopped
1 tsp tomato purée
½ tsp ground turmeric
1 tbsp ground coriander
½ lemon
1 Put the yogurt and garam masala in a large mixing bowl. Add the chicken and stir until well coated, then leave to marinate in the fridge for 2 hrs or overnight.
2 Put the garlic and ginger in a blender with a splash of water and blend to a smooth paste, then set aside. Put the green chillies and fresh coriander in the same blender, along with about 3 tbsp water, and blend to a smooth paste. Set aside. 3 Heat the oil in a heavy-based, non-stick saucepan over a medium heat. Add the bay leaves and cinnamon stick, and when they start to sizzle, tip in the onions. Fry for 10 mins, stirring well so they colour evenly, then add the garlic and ginger paste and fry for another minute, stirring.
4 Add the tomato purée, turmeric and ground coriander, and fry for 1 min, then add the marinated chicken, stir well and fry for
6-7 mins to seal. Season to taste, then reduce the heat to low, cover and cook for 25 mins. Stir a couple of times during cooking, making sure it doesn’t stick to the bottom of the pan.
5 Finally, add the green chilli and coriander paste, along with about 3 tbsp water, and simmer for a further 5 mins. Finish with a squeeze of lemon juice.
GOOD TO KNOW vit c • gluten free
PER SERVING 332 kcals • fat 20g • saturates 4g •
carbs 5g • sugars 4g • fibre 3g • protein 32g • salt 0.1g