Nutrition balance score
Unbalanced
Glycemic Index
26
Low
Glycemic Load
5
Low
Nutrition per serving
Calories547.5 kcal (27%)
Total Fat41.8 g (60%)
Carbs19.3 g (7%)
Sugars8.4 g (9%)
Protein25.7 g (51%)
Sodium319.5 mg (16%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 Tbspground paprika
1 Tbspground turmeric
2 tspground cumin
2 tspcurry powder
2 tspgaram masala
1 tspchilli powder
¼ tspground black pepper
finely
¼ tspground white pepper
finely
¼ tspground cloves
700gboneless chicken thighs
chopped into 5 cm pieces
¾ cupunsweetened yoghurt
1 Tbspfresh lemon juice
50gbutter
or 3 tbsp coconut or grapeseed oil
2onions
finely chopped
6 clovesgarlic
crushed
2 Tbspfresh ginger
finely chopped
2 cupschicken stock
1 x 400gcan chopped tomatoes in purée
1 x 400mlcan coconut milk
1 Tbspbrown sugar
1cinnamon stick
whole, optional
1bay leaf
optional
fresh parsley
or coriander, to serve
shredded coconut
to serve
Instructions
Step 1
Combine all the spices in a small bowl.
Step 2
Place the chicken pieces in a mixing bowl with the yoghurt, lemon juice and half of the spice mix.
Step 3
Cover and leave to marinate for an hour or overnight -- or for two nights!
Step 4
Preheat the oven grill to high.
Step 5
Line a roasting or oven tray with foil.
Step 6
Heat the butter or oil in a frying pan over a medium heat.
Step 7
Add the onion and cook, stirring, for 15 minutes until soft and turning golden.
Step 8
Add the garlic and ginger and cook for another couple of minutes.
Step 9
Sprinkle in the remaining spice mix and stir for a minute - you may need a bit more butter or oil if it's looking a bit dry.
Step 10
Add the stock, tomatoes, coconut milk, brown sugar, cinnamon stick and bay leaf (if using), and stir to combine.
Step 11
Simmer over a medium heat until reduced by about half and thickened to a curry sauce consistency, 20-30 minutes.
Step 12
Turn off the heat.
Step 13
Arrange the chicken pieces (not touching) on the lined tray.
Step 14
Grill near the top of the oven for about 10-15 minutes, or until starting to blacken and sizzle on top.
Step 15
Don't worry about turning the chicken over - just transfer it to the sauce, and simmer for a few minutes until heated and the chicken is cooked through
Step 16
If you think the sauce is too thick, you can thin it down with more stock or water.
Step 17
Taste the sauce and season with salt and pepper if you need to
Step 18
Serve the chicken and sauce over cooked basmati rice.
Step 19
Sprinkle with fresh herbs and coconut toasted lightly in a pan, and dot with a little yoghurt if you like.
Step 20
Accompany with naan or fried wraps.
Step 21
Keeps covered in the fridge for a few days or in the freezer for up to
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