Quick and Easy Chicken Curry

I, like most people, love a good chicken curry. This one is nice and easy and serves two people making it perfect for a midweek supper. Blackening the tomatoes and really charring the chicken lends a light smokey touch to this dish whilst the yoghurt and peanut butter bring creaminess and luxury.

For me, you can't beat juicy chicken thighs but you could use breasts if you prefer or even paneer if you like. You can also increase or decrease the chilli flakes depending on your tastes or swap out the peanut butter for cashew or almond butter instead. 

Quick and Easy Chicken Curry

Serves 2

oil

300g cherry tomatoes 
4 cloves of garlic 

6cm piece of ginger 

1 tbsp garam masala 

3 heaped tbsp natural yoghurt 

2 skinless, boneless chicken thighs

2 tbsp peanut butter

2 tsp dried chilli flakes

sea salt and freshly ground black pepper

Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add the garam masala, a pinch of sea salt and black pepper and the yoghurt. Add the chicken, then massage with the marinade. 

Once charred, remove the tomatoes to a bowl, returning the pan to a medium heat with ½ a tablespoon of oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins. Remove the charred chicken and wrap it in tin foil to rest.

Return the tomatoes to the pan then add the peanut butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, sprinkle in the chilli flakes.

Slice the chicken into thick chunks then return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through. Take the curry off the heat and season well with salt and pepper. Serve with rice and a naan for mopping up the sauce.