How To Make An Easy Chicken Curry

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Enlarge In this episode of Food For All food intolerance expert Pippa Kendrick shows you how to make a quick and easy chicken curry which can be enjoyed by everyone. Serve with some fluffy basmati rice and a light salad for a healthy and filling meal for the whole family.

Prep:20mCook:35mTotal:55m8 skinless and boneless chicken thighs1/2 tin full fat coconut milk2 tsp garam masala2 tsp smoked paprika2 tsp ground coriander1/2- 1 tsp chilli powder-depending on how hot you like it1/2 tsp black mustard seeds1/4 tsp ground ginger1/4 tsp mixed spicepinch of salt2 tbsp tomato pureejuice of 1/2 lemon2 tbsp ground nut oil1 large white onion, sliced2 cloves of garlic, slicedfresh coriander to servecooked basmati rice, to serve

In a large bowl mix together the spices, a pinch of salt, the coconut milk and 2 tbsp of tomato puree until smooth. Make a few diagonal cuts, about 1cm deep, on each chicken thigh, and then place them in the marinade. Squeeze in the juice of half a lemon and mix. Cover and leave to marinate for 2 – 24 hours. If leaving it for more than 2 hours place in the fridge.

Preheat the oven to 220°c/430°f. Finely slice the garlic and cut the onion into thin half moons. Heat the oil in a large, shallow heavy based casserole, add the onion and garlic and a pinch of salt, and fry until softened and just starting to colour. Turn off the heat and pour the chicken thighs and sauce into the casserole dish. Stir one last time and then bake in the oven for 30 - 35 minutes.

Serve the curry hot from the oven on a bed of basmati rice with a scattering of torn coriander leaves over the top.

Thanks for watching video How To Make An Easy Chicken Curry

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