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By Ravneet Gill
2 tbsp ghee or vegetable oil
1 red onion, thinly sliced
1 tbsp crushed garlic
1 tbsp grated fresh root ginger, plus
2cm peeled and finely shredded
2 tsp garam masala
1 tsp ground turmeric
2 tsp chilli powder
2 green Thai chillies, halved
800g chicken thigh fillets, chopped into 5cm pieces
6 plum tomatoes, halved
2 tbsp Greek yogurt
1 lemon, juice
¼ x 25g pack coriander, leaves only
Steamed rice, to serve (optional)
1. Heat the ghee or oil over a medium heat in a non-stick wok or saucepan. Add the onion and a pinch of salt, then fry for 10 minutes or until soft and golden. Add the garlic and grated ginger; cook for 30 seconds. Add the garam masala, turmeric and chilli powder and give it a good stir. Add the chillies and chicken with another pinch of salt, then stir well, making sure everything is well coated in the spices. Add the tomatoes, cover and cook for 6-7 minutes, until the tomatoes have softened and you are able to take the skins off with a pair of tongs or a fork.
2. Uncover the wok or pan. Remove and discard the tomato skins, then break down the tomatoes with the back of a spoon, mixing them through the curry. Turn the heat up as far as it will go. Cook the curry for about 10 minutes or until you have a rich sauce and the chicken is cooked through, the juices run clear and no pink meat remains. Stir through the yogurt and cook for 30 seconds. Add the lemon juice and season with salt if needed. Scatter over the finely shredded ginger and coriander leaves and serve with steamed rice, if liked.
Typical values per serving:
This recipe was first published in October 2021.