Easy chicken curry

Name: Easy chicken curry
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 1 onion, sliced; 2 garlic cloves, crushed; 1 thumb-size piece ginger, grated; 6 boneless skinless chicken thighs; 3 tbsp curry paste; 400 g canned chopped tomatoes; 100 g greek yogurt; 1 small bunch coriander leaves, chopped; 50 g ground almonds; 0 naan or cooked rice, to serve

A tomato-based chicken curry finished with yogurt and almonds.

2 tbsp sunflower oil
1 onion, sliced
2 garlic cloves, crushed
1 thumb-size piece ginger, grated
6 boneless skinless chicken thighs
3 tbsp curry paste
400 g canned chopped tomatoes
100 g greek yogurt
1 small bunch coriander leaves, chopped
50 g ground almonds
0 naan or cooked rice, to serve

Cook the sliced onion in the oil over a medium heat for 8–10 minutes, until deep golden, then add the garlic and ginger for a minute more.
Add the chicken, cut into 3cm chunks, and brown it for 5 minutes. Stir in the curry paste, chopped tomatoes and 250ml water.
Leave to bubble without a lid for 25–30 minutes, until the sauce has thickened and the chicken is cooked all the way through. Off the heat, swirl in the yoghurt, coriander and almonds, season, and serve with rice or naan.

Inspired by Esther Clark’s recipe for Good Food · Photo: Gaurav Dhwaj Khadka, CC BY-SA 4.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Chicken_Curry_9.jpg)