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Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinated the day before so you can get ahead on your prep


Servings

Serves 4

Total time

50 minutes


Ingredients

  • 500 g skinless boneless chicken thighs
  • 1 lemon, juiced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp hot chilli powder
  • 200 g natural yogurt
  • 2 tbsp vegetable oil
  • 1 large onion (chopped)
  • 3 garlic cloves (crushed)
  • 1 green chilli, deseeded and finely chopped (optional)
  • thumb-sized piece ginger (grated)
  • 1 tsp Garam Masala
  • 2 tsp ground fenugreek
  • 3 tbsp tomato puree
  • 300 ml chicken stock
  • 50 g flaked almonds, toasted
  • cooked basmati rice
  • naan bread
  • mango chutney or lime pickle
  • fresh coriander
  • lime wedges


Method

  1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
  2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
  3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

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