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Takes up to 2 hours total, depending how long you marinade the chicken.
Serves 3 hungry people/4 modest portions
Serve with pilau or boiled rice and poppadoms with mango chutney.
Drink with beers!
You will need...
1 x A Not Spicy Curry Spice Mix
6 - 8 boneless chicken thighs, cubed
1 x red onion, diced
2 x garlic cloves, thinly sliced
1 x good handful of frozen peas
1 x yellow pepper (or whatever colour you have)
300g x button mushrooms, quartered
4 tblsp fat free yoghurt
3 tblsp tomato puree
For a veggie version...
-Replace chicken with firm tofu, marinated in the spices overnight
- Add cauliflower, aubergine, green beans, or double up on the other veggies!
Method
Heat oven to 200C/gas 8.
In a bowl, mix together the cubed chicken thighs and the fat free yoghurt, with about half of the A Not Spicy Curry Spice Mix. Leave to marinade for at least 30 minutes - the longer the better though!
Heat a little oil in a pan and fry the diced onion, for about 3 minutes. Add the chicken, and any yoghurt in the bowl and cook until sealed and starting to brown, about 5-8 minutes. Add the contents of the pan to an oven proof casserole dish.
Using the same pan, soften the pepper and mushrooms in the pan and add to the oven dish.
Mix the 3 tablespoons of tomato puree with 300ml cold water and add to the dish. Oven bake with a lid on for 40 minutes, stirring occasionally.
Remove from the oven, remove the lid and add the peas and sliced garlic and more water, if it's not saucy enough. Oven bake for 15 -20 mins, or slightly longer if you need to thicken the sauce.
Spice Mix Ingredients
Garam Masala, Ground Coriander, Turmeric, Cumin, Medium Curry Powder, Ground Ginger, Cinnamon, Salt, Black Pepper
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