Simple Chicken Curry By Linda Knight

Simple chicken curry


750 gm chicken thigh fillets cut into large chunks

2 onions, sliced

3 long green chillies punctured a couple of times with knife

3 tbsp rapeseed oil

1 tbsp grated ginger

1 tbsp grated garlic

1/2 tbsp cumin

1 tbsp ground coriander

1 tsp turmeric

1 tsp chilli powder , more if you like it spicy

400 g tin of chopped tomatoes

4 tbsp of whisked Greek yoghurt

1 tbsp dried methi leaves

Small bunch coriander chopped finely

1tsp garam masala


Fry onions in oil until golden

Add ginger/ garlic and whole green chillies fry for 3 mins

Add cumin, coriander, turmeric and chilli powder and fry for 20 seconds , add splash of hot water if seems like it’s sticking

Add chicken and seal , if it looks like it’s sticking, again add a splash of water

Add tomatoes and 200 ml water cook for about 20 - 30 mins , the oil should have separated a little

Add the yoghurt, not straight from the fridge, and cook another 10 mins

Add the methi leaves , stir in ,then sprinkle the garam masala on top and put lid on for 10 minutes

Add coriander before serving and fish out the whole chillies


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