RedHot Chicken Curry and Ghost Naan
Ingredients
- 6 chicken thighs, boneless and skinless
- 4 teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce
- 2 teaspoons sunflower oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- Thumb-sized piece of ginger, grated
- 3 teaspoons medium-spice paste
- 400 grams chopped tomatoes
- 100 grams Greek yoghurt
- Chopped coriander for taste
- Salt & pepper to taste
- 50 grams ground almonds (optional)
- Serve alongside naan breads
directions
- Heat the oil in a large frying pan over medium heat
- Add the onion and salt and fry for up to 10 mins until golden brown
- Add the garlic and ginger then cook for a couple more minutes
- Chop the chicken into chunky pieces, add to the pan and fry for 5 mins
- Stir through the paste and tomatoes along with 250 ml of water
- Bring to the boil then simmer and cook for 25-30 mins until rich
- Stir in the yoghurt, coriander, almonds and lashings of Frank’s RedHot to kick your curry up a notch
- For a spooky touch, cut your naan breads into ghostly shapes and pop in the oven to warm before serving