Citrus chicken curry
Item 1 of 1
This soothing, comforting chicken curry recipe is mildly spiced, but the real hit of flavour comes from the lime and orange in the coconut milk-based sauce, of which there's plenty for mopping up with breads and rice. A wonderfully warming dish to prepare which is guaranteed to please the whole family.
First published in 2019
Ingredients
Metric
Imperial
- 600g of chicken thigh, boneless and diced into 3cm cubes
- 1 lime, juiced
- chopped coriander, to garnish
- rice, naan breads, mango chutney and lime wedges, to serve
Marinade
- 15g of ginger, finely chopped
- 1 garlic clove, crushed
- 1/2 tsp red chillies, finely chopped
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 lime, zested
- 120ml of plain yoghurt
- 1 tbsp of mustard oil, or vegetable oil
Sauce
- 20ml of vegetable oil
- 1 pinch of chilli powder
- 1 pinch of ground cinnamon
- 1 pinch of ground cardamom
- 1 pinch of ground cloves
- 1 bay leaf
- 1 large onion, diced
- 1 tsp ginger, grated
- 1 garlic clove, crushed
To finish the sauce
- 1 tomato, chopped
- 1 pinch of ground coriander
- 1 pinch of garam masala
- 1 pinch of turmeric
- 1/2 tsp fenugreek leaves, dried
- 100ml of plain yoghurt
- 50ml of single cream
- 200ml of chicken stock
- 300ml of coconut milk
- 1 orange, juiced
SAVE RECIPE
Method
1
Mix all the ingredients for the marinade together in a bowl and add the chopped chicken thighs. Cover and place in the fridge to marinate for at least 3 hours
- 15g of ginger, finely chopped
- 1 garlic clove, crushed
- 1/2 tsp red chillies, finely chopped
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 lime, zested
- 120ml of plain yoghurt
- 1 tbsp of mustard oil, or vegetable oil
- 600g of chicken thigh, boneless and diced into 3cm cubes
2
Preheat an oven to 200°C/gas mark 7. Transfer the chicken (along with its marinade) into an ovenproof dish and cook for 15 minutes. Remove from the oven and set aside
3
To make the sauce, add the vegetable oil to a large saucepan over a medium heat. Add the chilli, cinnamon, cardamom, cloves and bay leaf and cook for a few seconds until fragrant
- 20ml of vegetable oil
- 1 pinch of chilli powder
- 1 pinch of ground cinnamon
- 1 pinch of ground cardamom
- 1 pinch of ground cloves
- 1 bay leaf
4
Add the onion, ginger and garlic and cook until softened and beginning to brown. Add the chopped tomato and remaining spices, the cook until you see the oil separating around the sides of the pan (about 10 minutes)
- 1 large onion, diced
- 1 tsp ginger, grated
- 1 garlic clove, crushed
- 1 tomato, chopped
- 1 pinch of ground coriander
- 1 pinch of garam masala
- 1 pinch of turmeric
- 1/2 tsp fenugreek leaves, dried
5
Add the yoghurt, single cream, coconut milk, orange juice and chicken stock, season then add the chicken thighs to the sauce. Cook until the sauce is thick and rich in texture (about 15 minutes)
- 100ml of plain yoghurt
- 50ml of single cream
- 200ml of chicken stock
- 300ml of coconut milk
- 1 orange, juiced
6
Remove the chicken from the sauce and set aside, then transfer the sauce to a blender and blitz until smooth and creamy
7
To serve, place the chicken back into the sauce and divide between bowls. Top with a little lime juice and coriander and serve with rice, breads and chutney
- 1 lime, juiced
- chopped coriander, to garnish
- rice, naan breads, mango chutney and lime wedges, to serve
First published in 2019
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