Better than takeaway chicken curry

My 'Better than a Takeaway' Chicken Curry

I'm excited to share with you my absolute favourite chicken curry recipe. The deliciously aromatic yoghurt-coated chicken pieces in a richly-spiced creamy sauce are a mouth-watering combination to rival any takeaway delivery! Plus this recipe is super easy to make at home, can be made in advance, and even frozen ready for a quick dinner. Don't be put off by the number of spices needed - once you have these in your store-cupboard I promise that you'll keep cooking this delicious recipe again and again!

I store my curry spices in a metal masala dabba so that they're really handy to cook with. I also use pre-chopped 'cheat's' garlic, chilli and ginger from jars to speed-up things even further. Boneless, skinless chicken thighs are my favourite to use, but you can use chicken breast meat if you prefer. And if you don't fancy chicken then this recipe also works really well with a firm white fish such as pollock, or you could use salmon, or even a fish pie mix...and don't forget that frozen fish is often cheaper and works really well. For a veggie alternative you could use fried chunks of marinated tofu or tempeh.

Steps:

1. Mix your yoghurt marinade together and marinate the chicken pieces for a minimum of 20 minutes, or overnight if time allows. (The longer it marinates, the more tender your chicken will be.)
2. Heat a large, deep frying pan and sear the marinated chicken until it starts to darken on the outside, about 3 minutes.
3. Finally, make your curry sauce in the same pan.

You can make the curry sauce (without the burnt bits!) ahead of time, allow it to cool and store in an airtight glass container in the fridge for up to a couple of days.

INGREDIENTS (Makes 4-5 portions)

For the chicken marinade:

• 800g boneless and skinless chicken thighs or breasts cut into bite-sized pieces
• 0.5 cup plain full-fat yoghurt (or coconut yoghurt for dairy free)
• 1.5 tablespoons minced garlic (I use 'cheats' garlic)
• 1 tablespoon minced/finely grated ginger (I use 'cheats' ginger)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chilli powder (I use cheats chilli)
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons olive oil (or coconut oil)
• 2 tablespoons ghee (if dairy free swap for coconut oil)
• 1 large onion, chopped
• 1.5 tablespoons minced garlic (I use 'cheats' garlic)
• 1 tablespoon minced/finely grated ginger (I use 'cheats' ginger)
• 1.5 teaspoons ground cumin
• 1.5 teaspoons garam masala
• 1 teaspoon ground coriander
• 400g tinned chopped tomatoes (drain most of the juice off)
• 1 teaspoon red chilli powder (I use cheats chilli) (add more or less depending on how hot you like your curry)
• 1.25 teaspoons salt
• 1 cup of double cream (or coconut cream for dairy free)

INSTRUCTIONS

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. Heat oil in a large, deep frying pan over medium-high heat. When hot, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside in a bowl and keep warm. (You will finish cooking the chicken in the sauce.)
3. Heat ghee (or olive oil) in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and gently fry for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
5. Add drained, chopped tomatoes, chilli powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Remove sauce from heat and blend using a stick blender until smooth. Alternatively add the sauce in batches to a regular blender. You may need to add a couple tablespoons of water to help it blend.
7. Pour the puréed sauce back into the pan. Stir in the cream and add the chicken with juices back into the pan. Cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

This curry is delicious served with my Cumin and Coconut Cauliflower Rice and topped with toasted flaked almonds or unsweetened toasted coconut chips. Add chopped fresh coriander leaves for a zing colour and freshness.

If you're looking for a low-starch alternative to naan bread I can recommend this keto coconut flatbread recipe by Divalicious recipes, or alternatively my Coconut Wraps can make a good chapatti substitute.

No time to make a low-carb bread at home? These pre-made coconut flatbreads from Calvin's Free From Foods are a winner for me!

Enjoy!