Ingredients
1 cup Greek yoghurt
¼ cup korma curry paste
500g chicken thigh fillets
20ml vegetable oil
(1 tbsp)
1 brown onion
finely sliced
1 diced tomatoes
(400g)
coriander
to serve
rice
to serve
naan bread
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Equipment
- 1 bowl
- 1 large plastic zip-lock bag
- 1 wok
Instructions
- Combine the yoghurt and curry paste in a bowl, spoon into a large plastic zip-lock bag and add the chicken, squishing it around so the yoghurt and curry paste cover the chicken entirely.
- Place in the fridge for 30 minutes to 12 hours.
- Heat the vegetable oil in a wok, add the onion and cook for a couple of minutes.
- Add the chicken, reduce heat and simmer for 15 minutes.
- Add the tomatoes, stir well and cook for another 5 minutes.
- Serve with coriander leaves, rice and warm naan bread.
Notes
Tip
You can pop the chicken in the fridge to marinate before you head off to work and it'll be nicely marinated by the time you get home.
Tip
Korma curry paste can be found in any supermarket in the International food section.
Tip
Thigh fillets are the best chicken cut for this curry. They are flavoursome in comparison to the breast.
