Chicken curry for beginners
Wednesday, 13 February 2008
Chicken curry has recently overtaken Fish and Chips as Britain's most loved dish... so here's how you make it with ease.
Ingredients (serves 2)
Oil for frying
1 onion, chopped
2 tbsp curry paste, such as Madras
4 tomatoes, chpped
4 skinless chicken thighs or thigh fillets
100g young spinach
4 tbsp plain yoghurt
Handful of coriander
Basmati rice or naan bread, to serve
Method
1. Heat a little oil in a deep non-stick frying pan (with a lid) and add the onion. Fry for about 3 minutes until tender then stir in the curry paste and fry for a minute.
2. Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through.
3. Stir in the spinach until it just wilts, then stir in the yoghurt and coriander.
4. Season, serve with rice, naan bread or a salad.
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