Phillipa's Chicken Curry

Method

Brown the chicken thighs in a couple of tablespoons of oil in the pan, then remove from the pan and put to one side.

Fry the onion, garlic, ginger and spices for a few minutes, stirring constantly, then replace the chicken into the pan. Add the tomatoes, the tomato purée, almonds and salt, followed by the water or chicken stock.

Cover and put into a preheated oven at 180/200°.

After about 45 minutes take the pan from the oven, stir the contents well, stir in the garam masala and put the pan back into the oven for a further 10 minutes.

We all have our “regular” meals, I guess, whether because the family keep asking for them or perhaps we have a plentiful supply of the ingredients or maybe because they are quick and easy to prepare. A curry of some kind is often requested in the Trewhitless household and can often incorporate what happens to be in the larder, but some of my curry recipes are rather long-winded, I must say. Recently we were treated to a splendid chicken curry by our daughter-in-law Phillipa, who gladly passes on the recipe to all Whistler readers.

Do let me know how you get on with these dishes, and find time, if you can, to share an idea or two with the rest of us. Thanks again to Irene and Phillipa for theirs this month.

Mrs Trewhitless

Feedback

This recipe got me out of trouble recently. I brought back chicken thighs from the shop by mistake, it should have been a whole chicken for Sunday roast! Irene then politely suggested I might like to cook dinner! So I prepared this curry. . . . delicious. . . and dead easy. Thank you Mrs T,

I owe you one!

Editor of The Whistler