Citrus chicken curry

PT50M

PT3H

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Ingredients

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Marinade

Sauce

To finish the sauce

1
Mix all the ingredients for the marinade together in a bowl and add the chopped chicken thighs. Cover and place in the fridge to marinate for at least 3 hours
2
Preheat an oven to 200°C/gas mark 7. Transfer the chicken (along with its marinade) into an ovenproof dish and cook for 15 minutes. Remove from the oven and set aside
3
To make the sauce, add the vegetable oil to a large saucepan over a medium heat. Add the chilli, cinnamon, cardamom, cloves and bay leaf and cook for a few seconds until fragrant
4
Add the onion, ginger and garlic and cook until softened and beginning to brown. Add the chopped tomato and remaining spices, the cook until you see the oil separating around the sides of the pan (about 10 minutes)
5
Add the yoghurt, single cream, coconut milk, orange juice and chicken stock, season then add the chicken thighs to the sauce. Cook until the sauce is thick and rich in texture (about 15 minutes)
6
Remove the chicken from the sauce and set aside, then transfer the sauce to a blender and blitz until smooth and creamy
7
To serve, place the chicken back into the sauce and divide between bowls. Top with a little lime juice and coriander and serve with rice, breads and chutney
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