Easy Chicken Thigh Curry
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg chicken thighs, on the bone, skin on ((£2.07))
- 40 g ginger, peeled ((£0.50))
- 50 g fresh chillies, seeds removed (if you like it mild) ((£0.47))
- 4 cloves of garlic ((£0.69/3)=(£0.23))
- 1 onion, finely diced ((£0.09))
- 500g passata ((£0.45))
- 1 bunch of fresh coriander, torn ((£1.00/2)=(£0.50))
- 180 g green beans, optional, steamed to serve ((£0.89))
- 250 g brown rice, cooked according to packet instructions ((£1.45/4)=(£0.36))
- 50 g (2 handfuls) of spinach ((£0.85/2)=(£0.43))
- 2 tbsp yogurt ((£0.85/2)=(£0.43))
- 1 lime, cut into wedges to serve ((£0.17))
- ½ tbsp rapeseed oil
- 1 tbsp mild curry powder
- 6 tbsp tomato puree
- 600 ml chicken stock
Method
- Fry the chicken thighs skin facing down in rapeseed oil on a medium heat. After around 10 minutes, the fats from the chicken will start to render and the skin will crisp up nicely. Rotate and cook for another 10 minutes. Season with salt.
- Meanwhile, blend the peeled ginger, garlic and chillies to form a rough paste. To help the blender out, add a tbsp or two of water.
- Set the crispy chicken thighs aside (they’re not fully cooked yet, don’t worry). Then to the pan, add the diced onions to sweat until translucent, frying for approx 5 minutes. Season with salt.
- Next, add the paste to the pan along with the curry powder. Fry for a couple of minutes before adding the tomato puree and a splash of stock. Continue to fry for around 5 minutes, until the tomato puree darkens in colour.
- Pour the stock and the passata into the pan and stir to combine. Place the chicken thighs, skin facing up this time, back into the pan and reduce to a low simmer, setting a timer for 20 minutes. The chicken thighs should be cooked after this time. Set aside and take the curry off the heat. To prevent the yogurt from splitting, add a tbsp of the curry into a bowl with the yogurt. Stir to combine then pour the yogurt into the curry along with the spinach.
- Once the spinach has wilted, add the thighs back into the pan and top with fresh coriander and lime. Serve with brown rice and an optional portion of green beans.