How to make chicken curry with step-by-step

 Ingredients

·         2 tbsp sunflower oil

·         1 onion, thinly sliced

·         2 garlic cloves, crushed

·         thumb-sized piece of ginger, grated

·         6 chicken thighs, boneless and skinless

·         3 tbsp medium spice paste (tikka works well)

·         400g can chopped tomatoes

·         100g Greek yogurt

·         1 small bunch of coriander, leaves chopped

·         50g ground almonds

·         naan breads or cooked basmati rice, to serve

Method

·         STEP 1

Heat the oil in a large, lidded saucepan over a medium-high heat, then add the garlic and chopped green chilli. Once these start to sizzle, pour in the passata, then cover and cook over a medium heat for 8 mins. Meanwhile, prepare the chicken. Put the yogurt, all the spices and ½ tsp salt in a bowl, and mix well. Add the chicken and mix until well coated. Set aside and keep covered until needed, or marinate for up to 24 hrs, if you have time.

·         STEP 2

Once the passata is cooked, stir in the spices along with 100ml boiling water from the kettle. Scrape the excess marinade off the chicken and into the pan, then add the chicken, cover and cook over a medium heat for 10-12 mins until cooked through. Add the honey and fenugreek, and mix well. To serve, drizzle with the cream, sprinkle over the coriander leaves and the sliced green chilli, if using. Serve with cooked rice.