This simple to make curry uses chicken thighs, thought by many chefs to be more moist and tender than chicken breasts. You can marinate the chicken thighs overnight if you have the time, then you won’t have much cooking to do the next day when you need to get dinner on the table.
Serves 4
Ingredients:
- 500g boned chicken thighs
- 1 red onion
- 2 cloves garlic
- 3 tbsp Hillfarm rapeseed oil
- 2 tsp fennel seeds
- 1 ½ tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp chilli powder
- 1 ½ tsp paprika
- Salt and pepper to season
- Chopped coriander to serve
Preparation:
- Dice the chicken and roughly chop the onion and garlic
- Place in a bowl with the rapeseed oil and the spices and combine well.
- Cover with clingfilm and leave in the fridge for at least one hour or overnight
- Heat a heavy bottomed pan then add the marinated chicken, onion, garlic and spices. Cook on a high heat for a minute and then reduce to a medium heat for 15 minutes until the chicken is cooked through.
- Add the chopped coriander and serve on a bed of Basmati & Wild rice.
Recipe by kind permission of Hillfarm Oils
Grown and cold-pressed on the family farm in Suffolk, Hillfarm Extra Virgin Rapeseed Oil is possibly the healthiest and most versatile cooking oil you can buy, and one you can trust to help make your family’s meals healthier.