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Takes up to 1 hour total
Serves 3 hungry people/4 modest portions
Serve with pilau or boiled rice and poppadoms with mango chutney!
Drink with crisp white wine or beer (or a glass of milk!)
You will need...
1 x A Spicy Curry Spice Mix
6 - 8 boneless chicken thighs, cubed
1 x white onion, cut into large chunks
2 x garlic cloves, thinly sliced
1 x red pepper (or whatever colour you have)
300g x button mushrooms, quartered
1 x tin of chickpeas, drained
4 tblsp fat free yoghurt
3 tblsp tomato puree
300ml cold water
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 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 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, add the remaining Spice Mix and the sliced garlic and cook for about 2 minutes, to release the flavours.
Mix the 3 tablespoons of tomato puree with 300ml cold water and add to the pan, along with the pepper, mushrooms and chickpeas. Simmer gently for about 5 minutes.
Add to the chicken and oven bake with a lid on for 40 minutes, stirring occasionally.
Remove from the oven and add 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
Chilli Powder, Turmeric, Cumin, Ground Coriander, Garlic powder, Mustard Powder, Cinnamon, Five Spice
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