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

1. Heat the oil in a large frying pan over medium heat
2. Add the onion and salt and fry for up to 10 mins until golden brown
3. Add the garlic and ginger then cook for a couple more minutes
4. Chop the chicken into chunky pieces, add to the pan and fry for 5 mins
5. Stir through the paste and tomatoes along with 250 ml of water
6. Bring to the boil then simmer and cook for 25-30 mins until rich
7. Stir in the yoghurt, coriander, almonds and lashings of Frank’s RedHot to kick your curry up a notch
8. For a spooky touch, cut your naan breads into ghostly shapes and pop in the oven to warm before serving