Recipe: Easy chicken curry

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Ingredients

2 tbsp sunflower oil

1 onion, thinly sliced

2 garlic cloves, crushed

thumb-sized piece ginger, grated

6 chicken thighs, boneless and skinless

3 tbsp Harvy's Taste of India spice mix

400g can chopped tomatoes

100g full fat Greek yogurt1 small bunch coriander, leaves chopped

50g ground almonds

naan breads or cooked basmati rice, to serve

Method

Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.

Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice mix and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.