This chicken handi recipe is from the Hairy Bikers' Everyday Winners recipe book that we just recently bought. There's LOADS of delicious recipes in it...it's definitely one to buy! Watch out for quite a few more of their recipes being added.
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We love a curry, and as well as looking delicious, the list of ingredients in this chicken handi recipe made us think it would taste delicious too...we were right!
The curry is totally full of delicious flavour...the warmth and spice is just perfect. The garnishes of coriander leaves and lemon wedges provide yummy freshness and you can enjoy an extra kick of heat from fresh green chillies too!
Tips
- Make ahead – the curry can easily be made the day before or in the morning before you plan to enjoy it in the evening. Just gently reheat on the hob while you cook your rice and prepare the other garnishes.
- The spicing is perfect, however, you could use 2 tbsp medium curry powder instead, if you prefer.
- This chicken handi recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 600g skinless boneless chicken thighs, or thighs and breast, diced
- salt and freshly ground black pepper
- juice of half a lemon
- 2 tbsp oil or ghee
- 2 onions, finely sliced
- 4 cloves garlic, crushed
- 15g root ginger, grated
- 1 tbsp cumin seeds
- 1 tbsp ground coriander
- 0.5 tsp ground cinnamon
- 1 to 2 tsp chilli powder
- 1 tsp ground turmeric
- 400g tin chopped tomatoes
- 1 tsp ground fenugreek
- 200ml water
- 150ml Greek yogurt
- 1 tsp garam masala
To serve:
- fresh coriander leaves
- green chillies, finely chopped or sliced
- cooked long grain or basmati rice
- lemon wedges
Instructions
- Put the chicken in a bowl and season it with salt and freshly ground black pepper and toss it in the lemon juice. Set the chicken aside to marinate while you make the sauce for the curry.
- Heat the oil or ghee over a medium to high heat in a large flameproof casserole dish. Add the onions and cook until golden brown (approx. 8 minutes). Add the garlic and ginger and fry for a 2 more minutes, then add the spices, except the garam masala. Continue to cook for 2 more minutes, then add the tomatoes and 200ml of water. Bring to the boil, then turn down the heat and leave to simmer, covered, for about 10 minutes to allow the flavours to develop.
- Add the chicken and stir to coat it in the curry sauce. Cook for another 10 minutes until the chicken is cooked through, then check the seasoning – add more, to taste, if needed. Stir in the yoghurt and garam masala and continue to cook very gently until the sauce has reduced further and you start seeing red oil collecting on top of the curry (approx. 10 minutes).
- Garnish with coriander leaves and green chillies and serve with rice and some lemon wedges for squeezing over.
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Chicken Handi
Ingredients
- 600g g skinless boneless chicken thighs or thighs and breast, diced
- salt and freshly ground black pepper
- juice of half a lemon
- 2 tbsp oil or ghee
- 2 onions finely sliced
- 4 cloves garlic crushed
- 15g root ginger grated
- 1 tbsp cumin seeds
- 1 tbsp ground coriander
- 0.5 tsp ground cinnamon
- 1 to 2 tsp chilli powder
- 1 tsp ground turmeric
- 400g tin chopped tomatoes
- 1 tsp ground fenugreek
- 200ml water
- 150ml Greek yogurt
- 1 tsp garam masala
To serve:
- fresh coriander leaves
- green chillies finely chopped or sliced
- cooked long grain or basmati rice
- lemon wedges
Instructions
- Put the chicken in a bowl and season it with salt and freshly ground black pepper and toss it in the lemon juice. Set the chicken aside to marinate while you make the sauce for the curry.
- Heat the oil or ghee over a medium to high heat in a large flameproof casserole dish. Add the onions and cook until golden brown (approx. 8 minutes). Add the garlic and ginger and fry for a 2 more minutes, then add the spices, except the garam masala. Continue to cook for 2 more minutes, then add the tomatoes and 200ml of water. Bring to the boil, then turn down the heat and leave to simmer, covered, for about 10 minutes to allow the flavours to develop.
- Add the chicken and stir to coat it in the curry sauce. Cook for another 10 minutes until the chicken is cooked through, then check the seasoning – add more, to taste, if needed. Stir in the yoghurt and garam masala and continue to cook very gently until the sauce has reduced further and you start seeing red oil collecting on top of the curry (approx. 10 minutes).
- Garnish with coriander leaves and green chillies and serve with rice and some lemon wedges for squeezing over.
Notes
- Make ahead – the curry can easily be made the day before or in the morning before you plan to enjoy it in the evening. Just gently reheat on the hob while you cook your rice and prepare the other garnishes.
- The spicing is perfect, however, you could use 2 tbsp medium curry powder instead, if you prefer.
- This chicken handi recipe is easily adapted if you’re cooking for less or more people.
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