Easy weeknight chicken curry with cucumber yoghurt and roti

• Meat

  • 12 pieces Chicken

• Produce

  • 1 tsp Chilli flakes
  • 1 Coriander, fresh
  • 1 cup Cucumber
  • 4 cloves Garlic
  • 1 5cm piece Ginger, fresh
  • 1 Onions, large
  • 2 cans Tomatoes

• Canned Goods

  • 500 ml Chicken stock

• Condiments

  • 1 Lemon juice

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 2 tbsp Garam masala
  • 1 tsp Paprika
  • 1 Salt & pepper
  • 2 tsp Sugar

• Dairy

  • 150 ml Cream
  • 1 cup Greek yoghurt

• Other

  • warmed roti, to serve

Found on simply-delicious-food.com

Description

Ingredients

• 12 pieces chicken of your choice, bone in, skin on (drumsticks, thighs and wings work well)
• 1 large onions, finely chopped
• 4 cloves garlic, finely chopped
• 5cm piece fresh ginger, grated
• 2 tablespoons Garam Masala
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• 1 teaspoon chilli flakes
• 2 cans chopped tomatoes
• 2 teaspoons sugar (optional)
• 500ml chicken stock
• 150ml cream
• salt & pepper to taste
• fresh coriander, chopped, to serve
• warmed roti, to serve
• 1 cup grated cucumber
• 1 cup Greek yoghurt
• lemon juice, salt and pepper, to taste

Directions

• Heat a large, deep pan over high heat and add a splash of oil to the pan.
• Brown the chicken all over then remove and set aside.
• Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.
• Add another splash of oil if the mixture is too dry and fry for 30 seconds.
• Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.
• Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.
• After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.
• Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.