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*