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Murgh salun (chicken curry)

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Serve this dish with plenty of rice or naan to mop up the delicious juices.
Serves
6
Prep
15 minutes
Cook
20 minutes
Each 311g serving contains (excludes serving suggestion)
KCal
267
Carbs
12.80g
Fibre
3.20g
Protein
31.30g
Fat
10.30g
Saturates
2.80g
Sugars
9.70g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tbsp olive oil
2 large onions, chopped
4 cloves garlic, chopped
1 tbsp fresh ginger, chopped
8 tomatoes, chopped
3 green chillies, finely chopped
1.5 tsp chilli powder
12 small chicken thighs
1.5 tsp garam masala
4 tbsp natural low-fat yogurt
Method
  1. Heat the oil in a pan, add the onion, garlic and ginger and fry until light brown.
  2. Add the tomatoes, green chillies and chilli powder, mix well and continue to cook until the onion is softened. Add 2 tbsp water and stir
  3. Add the chicken pieces to the pan with the garam masala, yogurt and 200ml water, cover and simmer for 8–10 minutes, until the chicken is cooked.
Chefs tips
  • You could use turkey escalope or chicken breast in place of thighs.
  • For a veggie version, add 2 x 400g tins chickpeas and 250g button mushrooms instead of the chicken.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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