Easy Chicken Curry

What better way to warm up in winter than a nice chicken curry, using Smokey Joe's Bombay Bites it's a breeze - I've done all the work by grinding and blending the perfect balance of spices, so you can whip up this flavour packed curry in just 45 minutes.

Chicken thighs work best, but I’ve used leftover roast chook from the supermarket or even veg when needed. This recipe is super flexible.

What you need

• 2 tbsp sunflower oil

• 1 onion thinly sliced

• 2 garlic cloves, crushed

• thumb-sized piece of ginger, grated

• 6 chicken thighs, boneless and skinless

• 3 tbsp Smokey Joe’s Bombay Bites

• 400g can chopped tomatoes

• 100g Greek yoghurt

• 1 small bunch of coriander, leaves chopped

• 50g ground almonds or cashews

What to do

1. Heat the oil in a flameproof casserole dish or large frying pan over medium heat.

2. Add the onion with a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky.

3. Add the garlic and ginger, and Smokey Joe’s Bombay Bites seasoning, then cook for a further minute.

4. Chop the chicken into chunky 3cm pieces, add to the pan, and fry for 5 about mins. Stir in the tomatoes and 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

5. Stir though the yoghurt, coriander and ground nuts. Taste and adjust the seasoning if needed.

Serve with warm naan and fluffy basmati rice for the perfect meal.