Bernetta I always include this dish when I’m meal prepping as it’s so easy to make. I start with this first, leaving the chicken to marinate in the fridge while I get on with prepping other dishes like my lasagne soup.
Ingredients
For the chicken marinade
- 125g greek yoghurt
- 4 tbsp curry paste
- 400g chicken legs or thighs
- 1 can of chopped tomatoes
For the curry:
- 1 tbsp – vegetable, olive, or coconut oil
- 1 white onion, chopped (about 100g)
- 3 cloves garlic, grated
- 400g canned diced tomatoes
- 125ml water or broth (optional for extra sauce)
- Fresh coriander (for garnish, optional)
- cooked rice (for serving)
Method
- In a large bowl, mix Greek yoghurt, curry paste, turmeric, salt, and pepper. Add the chicken thighs and coat them evenly. Cover and let marinate in the fridge for at least 30 minutes. Whilst the chicken marinates, you can start building the curry base or meal prep another dish — like my lasagne soup!
- Heat oil in a large pan over medium heat. Add chopped onion and cook for 3 minutes, stirring occasionally until softened.
- Grate in garlic and ginger, cooking for 30 seconds until fragrant.
- Pour in the canned tomatoes and stir well. Add water or broth if you’d like extra sauce. Let it simmer for 15 minutes, stirring occasionally, until the sauce changes from a dull red to a vibrant orange — that’s when you know the flavours are deepening!
- Add the marinated chicken to the pan, ensuring it’s coated in the sauce. Cover with a lid and leave to simmer for 30 minutes, stirring occasionally, until the chicken is cooked through
- Taste and adjust seasoning if needed.
- Serve spooned over cooked rice with fresh coriander on top.
