Chicken Curry
Preparation time is 20minutes
Cook time is 6minutes
Total time is 26minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
Chicken Skewers
- 600grams boneless chicken thighs, cubed
- 1/2 cup Farmers Union Greek Style Yogurt
- 2.50centimeters fresh ginger, finely grated
- 6 cloves garlic
- 1tablespoons ground coriander
- 1teaspoons ground cumin
- 1teaspoons chilli powder
- 1/2 lemon, juiced
- 1/2teaspoons salt
Curry Sauce
- 500grams Passata
- 4tablespoons Farmers Union Greek style yogurt
- 1/2teaspoons chilli powder
- 1/2teaspoons garam masala
- 80grams butter
- 1/2teaspoons fenugreek seeds, ground
- 1/2teaspoons salt
- 2tablespoons coriander (to garnish)
Description
Make this speedy chicken curry recipe when you’re after something quick, warming and flavourful for dinner. Serve with a side of rice or naan.
Method
Step 1 of 4
First, marinate the cubed chicken thighs. Mix all ingredients together in a bowl, add chicken and make sure it is well coated. Cover and place in the refrigerator for an hour.
Step 2 of 4
Remove chicken from the fridge and line up on a foil lined baking tray and grill for 25 minutes, turning half way through, lightly charring the tops of the chicken.
Step 3 of 4
To make curry sauce, place passata and greek style yoghurt in a large pan, on a low heat and stir well. Increase to medium heat, add chilli powder, garam masala and stir, lastly add in the butter and fenugreek. When sauce starts to bubble, remove chicken from tray and place, including any juices, into the pot.
Step 4 of 4
Cover and simmer for a further 10-15 minutes, until the colour deepens to a rich red. Serve, garnished with coriander and a large dollop of FUGY.
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