Quick One-Pan Chicken Curry

• rapeseed or sunflower oil2 ст. л. tbsp
• garlic cloves↗4

  finely grated

• green chilies↗2

  1 finely chopped, 1 sliced into rings for garnish (optional)

• tomato paste (passata)350г g
• garam masala↗1 ч. л. tsp
• ground coriander↗1 ч. л. tsp
• ground turmeric↗½ ч. л. tsp
• chili powder↗½ ч. л. tsp
• honey↗½ ч. л. tsp
• dried fenugreek leaves1 ст. л. tbsp
• heavy cream2 ст. л. tbsp
• handful of cilantro

  handful of cilantro leaves, gathered, served with cooked rice

• natural yogurt↗150г g
• garam masala↗½ ч. л. tsp
• ground turmeric↗½ ч. л. tsp
• порошок чилі↗½ ч. л.
• мелений коріандр↗½ ч. л.
• безкісткові та безшкірні курячі стегна↗6

  нарізані кусочками по 2,5 см

Step-by-step instructions

1. 1

   Heat 2 tbsp of rapeseed or sunflower oil in a large skillet over medium‑high heat. Add the 4 finely grated garlic cloves and 1 finely chopped green chili; when fragrant, stir in the 350 g tomato paste, cover and simmer for 8 minutes over medium heat. While the sauce cooks, combine in a bowl 150 g natural yogurt, 1 tsp garam masala, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp chili powder and ½ tsp salt; mix thoroughly. Add to the marinade 6 boneless, skinless chicken thighs, cut into pieces about 2.5 cm, and stir until the meat is evenly coated. If desired, let marinate for up to 24 hours.

2. 2

   When the sauce is ready, remove the lid, add 100 ml of hot water and the reserved spices. Drain excess chicken marinade and place the meat in the skillet. Cover and cook for 10‑12 minutes until the chicken turns golden and is cooked through. Stir in ½ tsp honey and 1 tbsp dried fenugreek leaves. At serving, drizzle 2 tbsp heavy cream, sprinkle a handful of fresh cilantro leaves and garnish with green chili rings to taste. Serve with cooked rice.