Easy chicken curry

🥘 Ingredients

• sunflower oil 2 tbsp
• onion 1
• salt
• garlic 2 cloves
• ginger 1 thumb-sized piece
• chicken 6 thighs
• medium spice paste 3 tbsp
• chopped tomatoes 1 400g can
• water 250 ml
• Greek yogurt 100 g
• coriander 1 small bunch
• ground almonds 50 g
• naan
• rice

1. 1

   Heat the sunflower oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins , or until the onion has turned golden brown and sticky. Add the garlic and ginger , cooking for a further 1 minute .
2. 2

   Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the medium spice paste and chopped tomatoes , along with 250ml 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.
3. 3

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