Easy chicken curry recipe | Good Food

2 tbsp sunflower oil
1 onion
thinly sliced
2 garlic cloves
crushed
thumb-sized piece of ginger
grated
6 chicken thighs
boneless and skinless
3 tbsp medium spice paste
(tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander
leaves chopped
50g ground almonds
naan breads
or cooked basmati rice, to serve

Method

step 1
Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
step 2
Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.