I’m trying to run down the contents of my freezer (so I can fill it with Christmas goodies!) and I needed a quick ‘whatever’s in the fridge’ type supper so here’s the result – my spicy citrus yoghurt and chicken curry. I’ll apologise for the photo now because, although cakes always photograph pretty well, my iPhone snaps of savoury dishes can often just look like something the cat regurgitated! Having planted that lovely image in your mind, I hasten to add that this is really quite delicious, inexpensive and easy to make! I served it with basmati rice and wilted spinach.
Serves 2 to 3
- A pack of skinless chicken thigh meat – one standard supermarket pack of 6 fillets (about 350g is enough for 3 people but you could easily use 2 packs if you’re feeding more or want to freeze half for another day). I trim any excess skin or fat away and cut each fillet into 2. It really is a waste of money using chicken breasts for curry – thigh meat will always deliver the best flavour for less outlay.
- 2 onions – peeled and sliced
- 200ml concentrated chicken stock
- The zest and juice of a lemon
- 4 tablespoons of natural Greek-style yoghurt
- 2 cloves of garlic – peeled and crushed
- 1 tbsp of vegetable oil
- 1 tsp of sea salt
- 1 tsp of ground black pepper
- 1 tsp of brown mustard seeds
- A teaspoon of cumin seeds
- 5 green cardamom pods – lightly crushed
- 1/2 tsp of chilli powder
- 1/2 tsp of chilli flakes
- 1 1/2 tsp of ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp of fresh coriander
To make…
- Measure out the turmeric, chilli powder and flakes, ground cumin and ground coriander and stir it into the yoghurt along with the crushed garlic, lemon juice, salt and pepper. Add the chicken pieces and mix thoroughly. For best results, put it the fridge for a couple of hours beforehand.
- Preheat the oven to 160°C. You could cook this on the hob but oven cooking will give a better finish to the sauce and then you don’t need to keep an eye on it to stop it catching on the base of the pan.
- Heat the oil in a frying pan on the hob and then transfer everything to an oven-proof casserole dish afterwards. Add the mustard seeds, cardamom pods and cumin seeds and stir for a few moments. Add the onions and cook until soft and slightly caramelised.
- Add the chicken pieces and the yoghurt mixture and the stock, stir and simmer for about 5 minutes.
- Cover and cook in the oven for at least an hour so that the curry sauce thickens and reduces and the chicken becomes tender.
- Test for seasoning and adjust according to your taste before serving and stir in the chopped fresh coriander.
- Serve with rice and your favourite green veg.
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