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Easy chicken curry
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Charlie Richards
Easy chicken curry
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
503Kcal
Fat
18gr
Saturates
4gr
Carbs
11gr
Salt
0.8gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 onion, roughly chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp oil
- 2 cans of tomatoes, chopped
- a pinch of sugar
- 3cm piece root ginger, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 2 red chillies, deseeded and finely chopped
- 1 x 400ml tin reduced-fat coconut milk
- 8 bone-in chicken thighs, skinless
- juice of ½ lime
- 3 tbsp chopped coriander
Step by step
- Whiz the onion in a food processor with the coriander, cumin, turmeric and 100ml of water, until a paste is formed.
- Heat the oil in a large sauté pan or shallow casserole, add the onion paste, tomatoes, sugar and a teaspoon of salt. Simmer together for 5 minutes, stirring.
- Next, stir in the ginger, garlic, chopped chilli and coconut milk. Bring to a simmer, then add the chicken thighs. Cover and gently simmer for 15 minutes
- Remove the lid, increase the heat and bubble for a further 5-10 minutes or until the sauce has thickened. Stir in the lime juice and coriander. Serve with rice.