Name: Easy chicken curry
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Indian
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

Easy chicken curry

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Sarah Randell

Serves 4 | prep 15 mins | total time 40 mins

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

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.
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