Easy Chicken Curry

Preparation and cooking time: Prep:5 mins Cook:45 mins

Serves 4

Ingredients

• 2 tbsp coconut oil

• 1 onion, thinly sliced

• 2 garlic cloves, crushed

• thumb-sized piece of ginger, grated

• 6 chicken thighs, boneless and skinless

• 3 tbsp medium spice paste (tikka works well)

• 400g can chopped tomatoes

• 100g Greek yogurt

• 1 small bunch of coriander, leaves chopped

• 50g ground almonds

• naan breads or cooked basmati rice, to serve

Method

1. Heat a flameproof casserole dish or large frying pan over a medium heat.

2. Add the oil, followed quickly by the onion and a generous pinch of salt and fry gently for 8-10 mins, or until the onion has turned golden brown and sticky.

3. Add the garlic and ginger, cooking for a further minute.

4. Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins.

5. Add the spice paste and tomatoes, gently stirring it through the chicken.

6. Add 250ml warm water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

7. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.