Ingredients
2 tbsp. sunflower oil
1 medium onion (thinly sliced)
2 cloves garlic (crushed)
1 thumb-sized piece ginger (grated)
6 chicken thighs (boneless and skinless)
3 tbsp. medium spice paste
400 g chopped tomatoes
100 g Greek yogurt
1 small bunch coriander (leaves chopped)
50 g ground almonds
naan breads or cooked basmati rice (to serve)
Directions
- 1
Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- 2
Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.