Jool's curry


  • 1 onion
  • 4cm of ginger
  • 2 garlic cloves
  • Olive oil
  • 2 tbsp of tikka masala paste
  • 3 tbsp of natural yoghurt
  • 2 tbsp of tomato puree
  • 6 skinless chicken thighs
  • Tin of tomatoes
  • Tin of coconut milk
  • 2 tbsp of mango chutney


  • Cook the onions until browned.
  • Add the garlic/ginger and cook for 2 minutes.
  • Half the chicken thighs and add to a bowl.
  • Mix the chicken with the yoghurt, masala paste, and tomato puree.
  • Cook the onion, garlic, and ginger.
  • Add the chicken mix to the pan and cook until browned a little.
  • Add the tinned tomatoes and coconut milk.
  • Bring everything to the boil, reduce the heat and cook for 1 hour.
  • Stir in the mango chutney towards the end.