Proper chicken curry

Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander

  • Prep:20 mins
    Cook:50 mins
    Plus overnight marinating
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 470
  • fat 21g
  • saturates 12g
  • carbs 29g
  • sugars 26g
  • fibre 5g
  • protein 40g
  • salt 0.7g


  • 6 tbsp tandoori masala powder
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 500g pot coconut yogurt, plus extra to serve
  • 4 onions, 2 cut into wedges, 2 chopped
  • 2 peppers, cut into large chunks
  • 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


  1. 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.

  2. 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.

  3. 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.

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