This chicken and tomato curry is so simple to make. I have chosen to slow cook it in the oven, but if you want to make it quicker just do it all on the hob. The coriander is entirely optional. You can add it to the pan along with the yoghurt or you can add it on the plate. Do what ever suits you and and your family. It is so much easier to add coriander then to start fishing it out, and adding it on the plate does mean that you will not get any comments about ‘funny green stuff in my dinner’. Let your kids try some coriander and see how they get on.
| Serves: 2 adults and 2 children | Prep Time: 10 mins | Cooking Time: 65 minutes |
|---|
| 375 | grams | chicken |
|---|---|---|
| 1 | tablespoon | curry paste |
| 1 | tablespoon | vegetable oil |
| 1 | onion | sliced |
| 240 | grams | tinned tomatoes or passata |
| 2 | tablespoons | tomato purée |
| 2 | teaspoons | grated fresh ginger |
| 50 | ml | chicken stock |
| 1 | tablespoon | cornflour |
| 2-3 | teaspoons | water |
| 150 | grams | natural yoghurt |
| handful | corriander |
Directions
- Cut the chicken into large chunks, add the curry paste and mix so all the chicken is coated. Marinate for 1-2 hours.
- Preheat the oven to 160’C/140’C fan/Gas 3.
- Heat the oil in an oven proof pan, add the onion and cook on a fairly high heat for 5 minutes, stirring intermittently.
- Add the chicken, tomatoes, tomato purée, ginger and chicken stock. Stir well.
- Bring to a simmer, cover and cook in the oven for 65 minutes. Give it a stir half way through cooking.
- Mix the cornflour and water together and add to the yoghurt. Give it a good stir then add into the chicken mixture.
- Pop it back into the oven to allow the yoghurt to heat up, or do it on the hob.
- Stir in the coriander and serve with rice or nan or both, and veggies.