Chicken curry (serves 4)

Ingredients

2 tbsp sunflower oil

1 onion, thinly sliced

2 garlic cloves, crushed

1 thumb-sized piece ginger, grated

6 chicken thighs, boneless and skinless

3 tbsp medium spice paste

400g can chopped tomatoes

100g full fat Greek yoghurt

1 small bunch coriander, leaves chopped

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 minutes, 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 minutes before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25–30 minutes or until rich and slightly reduced. Stir though the yoghurt and coriander, season and serve with basmati rice.