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Murgh salun (chicken curry)

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Murgh salun (chicken curry)
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
328
Carbs
8.9g
Fibre
2.3g
Protein
35.3g
Fat
16.3g
Saturates
4.3g
Sugars
6.8g
Salt
0.39g
Fruit/Veg Portion
1
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 (75g each)
1.5 tsp garam masala
4 tbsp natural low-fat yogurt
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Method

Recipe 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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