Ultimate Chargrilled Chicken Curry
👋 The chicken will benefit from a long marinade, so do this a day ahead of time if you can. Take a homemade chicken curry to the next level by barbecuing the chicken pieces to give a deep, charred flavour. The chicken is amazingly smoky and tender if cooked on BBQ coals, but can also be cooked on a griddle pan or under a hot grill. We recommend doubling up on the sauce and taking it out of the freezer when you have some chargrilled chicken or prawns to use up.
Method
Based on 4 servings, adjust as needed.
Step 1
Put the chicken in a bowl or plastic container and toss with the lemon juice, a large pinch of salt, then set aside while you make the marinade. Blitz the ginger, garlic, chillies and spices to make a paste, adding a splash of water to loosen if needed. Set aside half of the paste for the sauce. Tip the yoghurt into a food processor with the rest of the paste and blitz until smooth. Pour over the chicken and marinate for at least 4 hrs (overnight, or up to 48 hrs is best if you have time).
Step 2
While the chicken is marinating, make the sauce. Heat the butter in a casserole dish or sturdy saucepan with a lid. Add the onions along with a pinch of salt and gently cook for 10 mins, until golden. Add the reserved paste and continue to cook for 3-4 mins until starting to colour. Stir in the tomato purée and cook for another 3-4 mins until everything is sticking together, then add the chopped tomatoes, 2 cans of water (if cooking for 4) and the stock. Simmer for 20 mins to make a thick, glossy sauce. Leave to cool, then cover and keep chilled. Will keep chilled for up to three days, or frozen for three months.
Step 3
To cook the chicken, fire up the barbecue and wait for the coals to turn orange and silvery grey - you can also do this under a hot grill or on a griddle pan. Be sure to turn on the extractor fan. Lay the chicken pieces flat on the barbecue bars and cook for 5-8 mins on each side until nicely charred and just cooked through. Use tongs to lift the chicken onto a board, and when just cool enough to handle, chop into large chunks, then stir into the sauce along with any juices from the board. Place the pan on the side of the barbecue to simmer gently for 15 mins until the chicken is coated in the rich sauce. Season to taste. If your barbecue has a lid, simmer everything with the lid on for an extra-smoky flavour. Serve with a scattering of chopped coriander and sliced chilli, if using, alongside cooked basmati rice and flatbreads or naans warmed on the barbecue.
- Ingredients
- Based on 4 servings
-
640g Boneless Chicken Thighs 1x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets -
15g Coriander Leaves, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
150g Greek Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 500g -
2 Green Chillies, deseeded if you like plus extra to serve 1x Sainsbury's Finger Chillies 80g -
4 Flatbreads, or naans 1x Deli Kitchen Greek Style Flatbread x4 320g -
1tsp Chilli Powder 1x Sainsbury's Mild Chilli Powder 44g -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
400g Tinned Chopped Tomatoes, or passata 1x Sainsbury's Chopped Tomatoes Can 400g -
440g Cooked Basmati Rice 2x Ben's Original Classic Basmati Microwave Rice 220g -
2 large pieces Ginger 1x Sainsbury's Ginger 100g -
1 Chicken Stock Pot, or cube 1x Knorr Stock Pot Chicken 4x28g -
50g Butter 1x Sainsbury's British Butter, Salted 250g -
3tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
1 Lemon, juiced 1x Sainsbury's Lemons -
10 Garlic Cloves, peeled 1x Sainsbury's Garlic -
1tbsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1tbsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1tbsp Garam Masala 1x Sainsbury's Garam Masala 38g -
1tbsp Turmeric 1x Sainsbury's Turmeric 48g -
2tsp Ground Fenugreek 1x Sainsbury's Ground Fenugreek 50g