Serves
4
Prep Time
15 minutes
Cooking Time
30 minutes
Ingredients
Marinade
- ½ cup Greek style yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, crushed
- 2 teaspoons each garam masala and ground cumin
- ½ teaspoon chilli powder
- 750g chicken thigh fillets, cut into bite-sized pieces
Curry
- 30g ghee or unsalted butter
- ¼ cup Leggo's Tomato Paste
- ¾ cup cream
To Serve
- 1½ cups SunRice Basmati Rice, cooked following packet directions
- Naan, fresh coriander and sliced chilli (optional), for serving
Method
STEP 1Combine yoghurt, lemon juice, ginger, garlic and spices in a large bowl. Add chicken and mix well. Cover and refrigerate for at least 3 hours or preferably overnight.
STEP 2
Heat ghee in a large heavy based frypan over high heat. Add marinated chicken. Cook for 5 minutes, stirring occasionally, until chicken is mostly cooked through (it won’t brown much at this stage).
STEP 3
Add Leggo's Tomato Paste and 1 cup of water. Stir to combine and bring to a simmer. Add cream and any remaining marinade from bowl. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until sauce is rich and chicken is cooked through.
STEP 4
Serve with SunRice Basmati Rice and naan. Garnish with coriander and chilli, if desired.
Tips
Replace chicken thigh fillets with breast fillets if preferred.