Delicious UK - (11)November 2020

deliciousmagazine.co.uk 87

eat well every day.

DOUBLE

UPAND

FREEZE

Butterchickencurry
SERVES4.HANDS-ONTIME 30 MIN,
SIMMERING TIME 15 MIN, PLUS MARINATING

IfI gooutforanIndianmeal,
thisisthecurryI order– the
creamy,perfectlyspicedsauce
issoaddictive.Makesureyou
addlotsoflimejuiceanda good
twistofblackpepperatthe
end.Thecurryfreezeswell,
sodoubletherecipeand freeze
half for a rainy day.

• 500gfree-rangeboneless
  skinlesschickenthighs


• 2 tbspoliveoil


• 1 onion,diced


• 4 garliccloves,crushed


• 1 redchilli,finelychopped


• 1 tbsp fresh ginger, grated
  
  
  • 1 tspgarammasala(checkit’s
    glutenfreeif necessary)
  
  
  • 3 tbsptomatopurée
  
  
  • 400mlhotchickenstock
  
  
  • 50gwholeblanchedalmonds,
    toastedandchopped
  
  
  • Steamedrice,naanbread
    (glutenfree,if needsbe),mango
    chutney,freshcoriander and
    lime wedges to serve
  
  
  
  

FORTHEMARINADE

• Juice1 lemon


• 2 tspgroundcumin


• 2 tsppaprika


• 1 tsphotchillipowder


• 200ml Greek yogurt

1 Whiskthemarinadeingredients

togetherina bowlandseason.Cut

the chicken into chunks and toss

withthemarinade. Cover and chill

for1 hour.

2 Puta largepanorhob-safe

casseroleovera mediumheat.

Addtheoil,thenstirintheonion,

garlic,chilliandgingerandcookfor

5 minutes.Stirinthegarammasala

andtomatopuréeandcookfor

2 minutes,thenaddthestockand

marinatedchicken.Cookfor 5

minutesovera mediumheat,then

turntheheattolowandcookfor 15

minutesuntilthechickeniscooked

andthesaucehasthickened.

3 Addthealmonds,thenservewith

rice,naanbread,mangochutney,

corianderandlimewedges.

PERSERVING391kcals,22.7gfat

(6gsaturated),34.6gprotein,

9.6gcarbs(6.9gsugars), 0.9g salt,

4.4g fibre →