Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
This is my healthier spin on the classic takeaway favourite. It has got butter in it (well it has to!) but just 1 tsp per serving, and I’ve used Greek Yogurt in place of cream. If that seems too virtuous for a Friday night you could add cream at the end but again protein packed Greek Yogurt works just as well. Voted by my boys as their new favourite curry, it took just 5 mins to prep and 30 minutes to cook.
Prep: 5 minutes
Cooking: 30 mins
Total: 35 mins
INGREDIENTS for 4-6
1kg skinless boneless chicken thighs (or breasts if you prefer)
For the marinade
2 tsp ground cumin
1 tsp ground coriander
2 tsp paprika 1-2 tsp hot chilli powder
3 garlic cloves, crushed
thumb-sized piece ginger grated
200g natural yogurt
Juice of 1 lemon
For the curry
1 large onion sliced
3 cardamom pods
1 tsp turmeric
1 tsp Garam Masala
300ml chicken stock
50ml Greek Yogurt or 30ml double cream
50g flaked almonds, toasted
Cut each chicken thigh into 3.
Mix together the marinade and coat the chicken in it. Set aside for 20 minutes or longer if you have time.
Heat the butter in a large pan and add the onion. On a medium heat, colour the onions for 10 minutes then add the cardamom, cloves and garam masala. Stir and cook for 1-2 minutes before adding the chicken with its marinade.
Colour the chicken for 10 minutes then add the passata and stock. Simmer for 20 minutes then stir through the yogurt or cream.
Finish with the toasted flakes almonds and fresh coriander.