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Chicken and Tomato Curry
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Description
This mild curry is really easy to make. I have chosen to slow cook it in the oven but you can just as easily do it on the hob. This recipe serves 3 adults, or 2 adults and 2 children depending on age and appetite.
Ingredients
- 375 grams Chicken
- 1 Tablespoon Curry Paste
- 1 Tablespoon Vegetable Oil
- 1 Onion, Sliced
- 240 grams Passata Or Tinned Tomatoes
- 2 Tablespoons Tomato Puree
- 2 teaspoons Freshly Grated Ginger
- 50 milliliters Chicken Stock
- 1 Tablespoon Corn Flour
- 2 teaspoons Cold Water
- 150 grams Natural Yoghurt
- 3 Tablespoons Fresh Coriander
Preparation
Cut chicken into large chunks. Add the curry paste and mix so all the chicken is coated. Marinate for 1–2 hours.
Preheat oven to 160ºC/140ºC fan/Gas 3 (or 320ºF).
Heat oil in an oven proof pan. Add onion and cook on a fairly high heat for 5 minutes, stirring intermittently. Add 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 halfway through cooking.
Mix 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 naan (or both) and veggies.
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