Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons cornflour
- 500grams chicken thigh fillets, each fillet cut into 4 pieces
- 2tablespoons oil
- 1 piece onion, chopped
- 2teaspoons ginger, grated
- 2 cloves garlic, crushed
- 1teaspoons coriander
- 400grams Leggo's Gourmet Rich Passata
- 1tablespoons hot peri peri seasoning
- 1/4 cup greek style yoghurt (to serve)
- fresh coriander (to serve)
- steamed rice (to serve)
Method
Step 1 of 5
Place cornflour in a large bowl, and season to taste. Add chicken pieces and toss to coat.
Step 2 of 5
Heat oil in a large non-stick frypan over medium heat, add chicken and cook for 3-4 minutes or until golden on both sides. Remove from the frypan and set aside.
Step 3 of 5
Add onion to the same frypan and cook for 2 minutes or until softened. Add ginger, garlic and spices, stirring until fragrant. Stir in Leggo's Gourmet Passata, 0.5 cup water and Peri Peri seasoning.
Step 4 of 5
Return chicken to the frying pan and bring to the boil. Reduce heat and simmer uncovered for 15-20 minutes until sauce has thickened and chicken is fully cooked.
Step 5 of 5
Stir yogurt through curry. Garnish with coriander and lime. Serve with rice and extra yogurt on the side.
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