This recipe is surprisingly quick to cook. You will have it on the table in 40 minutes.
I found that the longer you leave it on the frying pan to cook slowly – the creamier the sauce gets!
I’m so used to always buying the chicken breasts but now on I’m definitely buying thighs more often – they are really tasty!
Time: 40 minutes
8 boneless, skinless chicken thighs,
150ml natural yogurt
4 tablesp. tikka curry paste
2 tablesp. rapeseed or olive oil
1 medium onion, peeled and finely diced
2 garlic cloves, peeled and crushed
1 teasp. ground cumin
2½cm piece of ginger, peeled and finely chopped
100 chicken stock or water
2 tablesp. ground almonds
1 teasp. cornflour or potato flour dissolved in a tablesp. water (optional)
Handful of coriander leaves, chopped
To Serve: Rice and sliced tomato and red onion salad dressed with a little olive oil and lemon juice
In a medium sized bowl mix together the yogurt and curry paste. Add the chicken and stir to coat evenly. If you have time cover and chill for an hour.
Heat the oil in a large pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes until softened but not browned.
Stir in the cumin, ginger and cook for one minute.
Add the chicken pieces and fry gently, turning occasionally for about 10 minutes. Then add in the stock/water, ground almonds and seasoning. Simmer gently for a further 15 minutes or until the chicken is cooked and tender. Taste and add more seasoning if necessary. If the sauce is a too thin stir through the dissolved cornflour/potato flour
Add the chopped coriander and serve with rice and salad.
Always look for the Bord Bia Quality Mark when purchasing chicken so that you know that it has been produced to the highest Bord Bia Quality standards which have been verified at every stage.
Check out http://www.bordbia.ie/qualitychicken for recipe inspiration and #MakeItYourWay and get cooking with chicken!
Collaboration with Bord Bia