sarah’s chicken curry and yoghurt naan

Marinade:

1 thumb ginger, peeled and roughly chopped
3 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
sea salt and freshly ground black pepper
1/3 cup Greek natural yoghurt
800grams skinless chicken thighs

Curry:

2 tablespoons olive oil
1 tablespoon butter
1 teaspoon cumin seeds
1 onion, finely sliced1 thumb ginger, grated
4 cloves garlic, crushed
400grams crushed, sieved tomatoes
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garam masala
½ teaspoon chilli powder
¼ teaspoon ground fenugreek
¼ cup cream
½ cup fresh coriander to garnish
2 teaspoons black sesame seeds to garnish (optional)
½ cup Greek natural yoghurt to serve
Cooked basmati rice to serve

Marinade:

Put the ginger, garlic spices and yoghurt in a small food processor and whiz to a paste. Put into a large sealable container. Trim the excess fat from the chicken thighs and cut each one into about three pieces. Place the chicken pieces into the marinade and fold to coat well. Cover and refrigerate for 6 hours or up to over night.

Easy chicken curry:

Heat the olive oil and butter together in a large heavy bottomed pot. Add the cumin seeds and cook for one minute then add the onion and cook over a medium heat for 8-10 minutes until the onion is softened but not coloured. Add the ginger and garlic, cook for 2 minutes then add the tomatoes and spices. Bring to a boil then reduce the heat to a simmer for 5 minutes then add the chicken. Cover and cook for 15 minutes, then remove the lid, add the cream and cook a further 10-15 minutes until the chicken is cooked through and the sauce is slightly reduced. Season to taste with salt and pepper. Serve the curry on basmati rice, with a dollop of yoghurt, fresh coriander, black sesame seeds and flat breads on the side.

Quick yoghurt naan:

Makes 8-10 depending on size
Prep time: 20 minutes
Cooking time: 8-10 minutes

2 ¼ cups self raising flour (plus extra to dust the bench)
1 teaspoon baking powder
1 1/2 teaspoons sea salt (plus extra to sprinkle)
1 teaspoon cumin seeds
1 ¼ cups Greek natral yoghurt
1 tablespoon milk
1 teaspoon olive oil
4 cloves garlic, crushed
2 tablespoons melted butter

Sift the flour and baking powder into a stand mixer and add the salt and cumin seeds. Give a quick mix to combine then add the yoghurt, milk oil and garlic. Mix for 2-3 minutes until smooth (this can also be done by hand by kneading for 5 minutes). Tip out onto a well-floured bench and knead a little more so that the dough is soft but not too sticky. Roll the dough into a sausage about 48 cm long and cut into 8-10 pieces (8 for medium, 10 for small naan). Roll each dough piece into a smooth ball, cover with a tea towel and leave to sit for 15 minutes. Either gently roll with a rolling pin or flatten each ball with the heel of your palm into a rough oval about 3/4cm thick. Heat a large frying pan over a medium high heat and dry fry the naan in batches of 2 at a time, for 1 minute each side or until puffed, golden and cooked through. As they come out of the pan brush with a little melted butter and sprinkle with extra sea salt.