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September 17, 2022

Family friendly, budget friendly & meal prep friendly, need We say more!? Below We share the ultimate recipe resulting in an aromatic chicken curry you’re sure to return to again and again x


Serves: 4


1 tbsp sunflower oil
1 tbsp garam masala
8 chicken thighs, boneless & skinless
250ml chicken stock
400g tin chopped tomatoes
1 red pepper, diced
Sea salt

For the spice paste:
1 onion, finely chopped
3 cloves garlic, peeled & sliced
1 large thumbsized piece ginger, peeled & sliced
Small handful fresh coriander, stalks & leaves
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground ginger
1/2 tsp chilli powder
Pinch of freshly ground black pepper

To serve:
Juice of ½ lemon
A small handful of coriander leaves, to garnish
250g basmati rice, cooked


Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.

In a mixing bowl, combine the chicken with 1 tablespoon of the sunflower oil, garam masala, and a generous seasoning of salt & pepper. If possible, leave to sit for at least 1 hour but don’t worry if you don’t have time for this. Heat a large, high sided pan over a medium high heat and add the remaining oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.

If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.

Slowly incorporate the chicken stock to the pan until smooth, before transferring to a slow cooker with the tin of chopped tomatoes, red peppers and the fried chicken on a high setting for 4 hours or a lower setting for 6 hours.

Before serving, add a juice of half a lemon alongside a generous dollop of cream. Enjoy with basmati rice, a scattering of coriander leaves & sea salt.