Serves
4
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 1 tablespoon cornflour
- 500g chicken thigh fillets, each fillet cut into 4 pieces
- 2 tablespoons oil
- 1 onion, chopped
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, crushed
- 1 teaspoon each ground coriander and turmeric
- 400g jar Leggo's Rich Passata - Gourmet Tomato Puree
- 1 tablespoon hot Peri Peri seasoning
- ¼ cup Greek style yoghurt, plus extra, for serving
- Fresh coriander leaves and lime wedges, for garnish
- Steamed rice, for serving
Method
STEP 1Place cornflour in a large bowl and season to taste. Add chicken pieces and toss to coat.
STEP 2
Heat oil in a large non stick frypan over medium heat, add chicken and cook for 3-4 minutes or until golden on both sides. Remove from frypan and set aside.
STEP 3
Add onion to same frypan and cook for 2 minutes or until softened. Add ginger, garlic and spices, stirring until fragrant. Stir in Leggo’s Gourmet Passata, ½ cup water and Peri Peri seasoning.
STEP 4
Return chicken to frypan and bring to the boil. Reduce heat and simmer uncovered for 15-20 minutes until sauce has thickened and chicken is fully cooked.
STEP 5
Stir yoghurt through curry. Garnish with coriander and lime. Serve with rice and extra yoghurt on the side.
Tips
If you like it hot, increase the Peri Peri seasoning.