Slow Cooked Chicken Curry


250g FAGE Total

50ml vegetable oil

8 chicken thighs

1 cinnamon stick

4 cardamom pods

2 tsp ground coriander seeds

1 tsp turmeric

1 tbsp chilli flakes

2 onions chopped

2 cloves of garlic chopped

2 tsp freshly grated ginger

120ml water

1 x 400g tin green lentils

200g tin chickpeas in water, drained

45g flaked almonds

  1. Heat the oil in a casserole dish and seal the chicken until golden brown.
  2. Remove the chicken from the dish, and cook the spices off, starting with the cinnamon stick, cardamom pods, coriander seeds, then the turmeric and chilli.
  3. Reduce the heat then add the onions, garlic and ginger, cook until the onions are soft.
  4. Place the chicken back in the dish, pour over the yoghurt and the water and season to taste.
  5. Bake in a slow oven 160C / Gas Mark 3 for 2 hours, with a lid or sealed with tin foil.
  6. Add the lentils and chickpeas, stir then leaving the dish uncovered return to the oven and bake for a further 20 minutes.
  7. Once cooked, scatter with the flaked almonds.