A deliciously spiced Friday night fakeaway to add to your repertoire.
Main INGREDIENTS
- Chicken
Ingredients
Method
Ingredients
- 4 skinless and boneless chicken thighs
- 80g butter
- 2 garlic cloves, chopped
- 2 tbsp medium curry powder
- ½ tsp turmeric
- 1 tsp ground ginger
- 2 tbsp tomato ketchup
- 1 420ml can of coconut milk
- 2 tsp honey
- 50ml yoghurt to serve
- 25g toasted flaked almonds
- Small bunch picked coriander leaves
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Method
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1Cut the chicken thighs in half and trim off any fat.
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2Bring the 3-ply Stainless Steel Chef’s Pan to a medium heat and add the butter and garlic cloves. Cook for 2 minutes ensuring the garlic doesn’t burn.
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3Add the curry powder, turmeric and ginger. Cook for 2 minutes to cook out the spices, until they smell aromatic.
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4Add the chicken thighs and coat in the spices.
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5Place the lid on the pan and reduce the heat, ensuring a low simmer. Cook for 30 minutes.
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6Add the ketchup, coconut milk and honey and season to taste.
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7Cook over a low heat for another 30 minutes. If you wish to reduce the sauce, remove the lid for the last 20 minutes of cooking.
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8To serve, top with yoghurt, almonds, coriander leaves and serve alongside steamed rice or naan.
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