My Favourite Easy Chicken Curry Recipe

I love simple dinners I can just prep and leave and this curry is one of my go-to recipes when I need something I can make in advance – plus it is delicious! You can also use a slow cooker to make this – see amendments below

Ingredients (serves 4)

8 chicken thighs

3tbsps curry paste – my preference is Rogan Josh paste but you can use whichever you prefer

2tbsps plain yogurt

2tbsps tomato puree

1 chopped onion

1 tin chopped tomatoes

1 tin green lentils (drained)

1 tin coconut milk

3 cloves garlic (finely chopped)

1 thumb size piece ginger (chopped)

3 tbsps Mango chutney

Large handful of spinach

How You Make It:

In a large bowl tray, mix together curry paste, yogurt & tomato puree.

Marinade chicken thighs for at least 30 minutes – if you can leave it longer, all the better.

Fry the marinated chicken thighs in a splash of oil to seal it.

Put all remaining ingredients except the mango chutney & spinach into a large saucepan & stir well.

Add the marinated chicken & any remaining marinade.

Bring to the boil and then reduce to a low simmer.

Cook for approx. 1 hour or until the chicken is falling apart. Use a fork to pull the meat apart a little.

Add the mango chutney & spinach and cook for another 20 minutes.

Serve with rice or naan bread.

If using a slow cooker I recommend you drain the tomatoes and only add ½ the coconut milk to prevent the sauce being too watery.

Cook on low for 6-8 hours.

Add mango chutney & spinach 20 mins before serving.

*this was originally written for the Firefly Community website*

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