This is my take on Masala curry – a great midweek meal and very easy to make.  There are many different ways to make this curry, so adapt it to suit your taste – you can make it dry or with a sauce, my version does have a sauce as I enjoy it with rice and naan bread.

Serves 4-6

Ingredients

5/6 boneless chicken thighs

2 onions cut into rings

1tsp olive oil

2 cloves garlic crushed

1 inch ginger grated

2 tins of chopped tomatoes

1 tbs garam masala

5/6 boneless chicken thighs

1tsp chilli powder

1tsp turmeric

2 tbs Greek yogurt

Coriander to serve (optional, but highly recommended)

Method

1. Heat olive oil and gently soften the onions – takes about 10 mins
2. Add the garlic to the onions along with the ginger and continue cooking for 2 minutes until the onions are golden
3. Add the chopped tomatoes, and fill one tin with water and add that to the mixture.
4. Add the Garam masala, chilli and turmeric
5. Reduce the mixture, making it as dry as you wish.  You may need to add a little more water if you wish a sauce
6. Now add the chicken thighs and continue to cook until the chicken is cooked through
7. When your sauce is to your liking, add two tablespoons of Greek yogurt and serve with coriander (if using)

Karen’s tips

1. You can chop the thighs into chunks if you prefer
2. Add a small green chilli for extra spice
3. I have used some wild garlic as decoration this week – I have found it growing all over nearby weeks and it makes a nice addition to a midweek plate