Tandoori Chicken Curry
Time: 1 Hour
· 2 kg boneless chicken thighs (trim excess fat and dice)
· X 1 large butter nut squash (peeled, sliced and diced into 1cm chunks)
· X 3 red onions (halved and very thinly sliced)
· X 2 chicken stock pots
· X 4 heaped tbsp tandoori chicken paste (Sharwoods word well!)
· X 6 garlic cloves (peeled and grated/pressed)
· 1,400g classic passata
· 100ml zero fat natural yogurt
· 180g baby spinach
· 500g brown basmati rice (fine to use white also)
· X 2 tsp pilau rice reasoning
· Naan bread
· X 6 spring onions (finely sliced)
· Large pot/pan
One hour to go:
· Pre heat the oven to 220 degrees C. Add the butternut squash with a splash of oil and a pinch of salt and pepper.
50 minutes to go:
· Put a deep/large pan on a high heat. Add a splash of oil. Once the oil is hot, add the chicken and continue to cook for approx. 5 minutes (chicken should be brown). Add the onions and continue to cook for another 5 minutes.
· Add the tandoori paste and garlic to the chicken/onions and cook for another minute. Season the curry with salt and pepper.
35 minutes to go:
· Add the passata and chicken stock to the tandoori curry and leave to simmer for 35 minutes.
· Boil a pot of water and add the rice and pilau seasoning. Cook as per package instructions.
5 minutes to go:
· Add the spinach and yogurt to tandoori curry. Remove the squash from the oven and add to the curry. Continue to stir and remove from the heat.
Serve the rice and tandoori chicken curry with some naan bread and a sprinkling of spring onions.