1¼kg skinless chicken thighs, cut into large chunks
1 tsp olive oil
big bunch coriander, stalks chopped
2-3 tsp hot chilli powder
680ml jar passata
160ml can coconut cream
rice and naan bread, to serve
In a very large bowl, mix half the
spice mix, 1 tbsp each of the pastes,
three-quarters of the yogurt and
some salt. Stir in the onion wedges,
peppers and chicken, then leave to
marinate overnight in the fridge.
Fry the chopped onions in the oil
until really soft. Add the remaining
spice mix and pastes, the coriander
stalks and chilli powder. Cook for
1 min, then stir in 100ml water and
the passata. Simmer for 15 mins,
then add the coconut cream and
remaining yogurt. Leave chunky
or blitz with a blender.
Heat oven to 220C/200C fan/gas 7.
Spread the chicken and veg on a
baking tray. Roast for 15-20 mins
until cooked and slightly charred. Tip
into the sauce. Serve with rice, naan,
extra yogurt and coriander leaves.