My Best Chicken Curry

INGREDIENTS

• 8 skinless boneless chicken thighs, halved or quartered
• 1 tbsp garam masala
• 1 tbsp sunflower oil
• 250ml chicken stock
• 1 x 400g tin chopped tomatoes
• 1 Dunnes york cabbage, finely shredded
• 125g natural yoghurt
• Handful fresh coriander leaves

For the spice paste:

• 1 onion, roughly chopped
• 3 cloves garlic, peeled & quartered
• 1 large thumb sized piece ginger, peeled and roughly sliced
• 3 tbsp Dunnes tandoori paste

METHOD

1. Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
2. In a bowl, combine the chicken with the garam masala, a generous pinch of salt and leave to marinate.
3. Heat a large, saute pan over a medium high heat and add the oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
4. If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
5. Add the chicken stock, the tomatoes and chicken thighs back to the pan. Bring to a steady simmer and then turn the heat to low and simmer gently for 15 minutes. Stir in the greens and yogurt, then cover and cook for an additional 5 minutes until the chicken and cabbage are fully cooked.
6. Scatter over the coriander and serve with steamed rice.