Easy Chicken Curry

• sunflower oil↗2 tbsp tbsp
• onion↗1

  thinly sliced

• garlic cloves↗2

  minced

• ginger↗thumb-sized piece of

  grated

• chicken thighs6

  boneless and skinless

• medium spice paste↗3 tbsp tbsp

  (tikka works well)

• chopped tomatoes400g can g

  canned

• Greek yogurt↗100g g
• coriander1 small bunch of

  leaves minced

• ground almonds↗50g g
• naan bread↗

  or boiled basmati rice for serving

Step-by-step instructions

1. 1

   Heat the oil in a fireproof pot or large skillet over medium heat. Add the onion and a generous pinch of salt and sauté for 8‑10 minutes, or until the onion becomes golden‑brown and sticky. Add the garlic and ginger, cook for another minute.

2. 2

   Cut the chicken into large pieces about 3 cm, add them to the skillet and sauté for 5 minutes, then add the spice paste and tomatoes together with 250 ml water. Bring to a boil, reduce heat to a gentle simmer and cook uncovered for 25‑30 minutes, until the sauce thickens and reduces slightly. Stir in the yogurt, coriander and ground almonds, season, and serve with warm naan or fluffy basmati rice.