Pepper Chicken Curry


  • 6 tbsp tandoori masala powder
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 500g pot coconut yogurt, plus extra to serve
  • 4 onions, 2 cut into wedges, 2 chopped
  • 2 pepper, cut into large chunks
  • 1 1/4kg skinless chicken thigh, cut into large chunks
  • 1 tsp olive oil big bunch coriander, stalks chopped
  • 2-3 tsp hot chili powder
  • 680ml jar passata
  • 160ml can coconut cream
  • Rice and Naan bread, to serve


  • In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
  • Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
  • Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.

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