The ultimate pairing, curry and chips, get on it MOB.
Make sure the chips are golden brown all over!
1 Bag of McCain Lighter Home Chips
To make the Curry:
8 Chicken Thighs
2 Tins of Chopped Tomatoes
400g of Plain Yoghurt
2 tsp Garam Masala
1 Tsp Chilli Powder
1 Brown Onion
Knob of Ginger
2 Cloves of Garlic
To make the Salsa:
1 Red Onion
1 Bag of Coriander
1 Bag of Mint
Preheat your oven to 180°C. Once heated, add the chips to a baking tray and place them into the oven for 30 minutes.
Chop up your chicken thighs and add them to a bowl. Add most of the yoghurt leaving 2 tablespoons for later. Add the garam masala, chilli powder, grate one garlic clove and add this to the bowl followed by a sprinkle of salt and pepper. Mix together and set aside to marinate for 25 minutes (the longer the better).
Dice the onions, cut the ginger into stalks and chop the remaining garlic clove. Add some olive oil to a frying pan followed by the onions, garlic, ginger and a small cup of water. Once your chicken is marinated, add it to the frying pan and give it a good stir. Add your chopped tomatoes and refill one of the tins with water and add that to the pan. Allow the curry to bubble and reduce for 20 minutes.
After about 15 minutes of being in the oven, take your chips out and turn them over. Place them back into the oven for another 15 minutes.
Once the curry has reduced, add a tablespoon of yoghurt to the pan. Take half of the chopped coriander and add it to the curry.
For the salsa, chop up the tomatoes, cucumber, coriander and mint and mix together in a bowl.
Take the chips out of the oven and you are ready to serve. Add some salsa and the remaining yoghurt to the curry and tuck in.