Preparation Time

20 minutes

Cooking Time

70 minutes

Ingredients (serves 4)

• 390g (1 1/2 cups) Greek-style natural yoghurt
• 140g (1/2 cup) Patak’s Korma Curry Paste
• 8 (about 2.2kg) large chicken thigh cutlets, excess fat trimmed
• 1 tbs vegetable oil
• 2 brown onions, halved, thinly sliced
• 2 large ripe tomatoes, coarsely chopped
• 100g baby spinach leaves
• 1/2 cup fresh coriander leaves
• Steamed rice, to serve
• Pappadums, to serve

Method

1. Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
2. Heat the oil a stockpot or heatproof casserole dish over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until golden.
3. Add the chicken and stir to combine. Reduce heat to low. Simmer, covered, turning chicken occasionally, for 30 minutes. (Don’t let the sauce boil, or the curry will curdle.) Stir in the tomato. Cook, uncovered, stirring occasionally, for 30 minutes or until chicken is tender and sauce thickens. Add the spinach. Cook, stirring, for 1-2 minutes or until just wilted.
4. Place the chicken curry in a large serving bowl. Top with coriander leaves. Serve with steamed rice and pappadums.

Method

1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
2. Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
3. Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
4. Stir in basil. Spoon curry over rice. Serve.

Method

1. Heat 2 teaspoons of oil in a large non-stick frying pan over medium high heat. Brown the lamb in batches (adding a little extra oil between batches if needed) then remove and transfer to a slow cooker.
2. Heat remaining oil in the pan over medium heat. Add the onion, ginger and garlic along with the curry paste and cook for 1 minute then transfer to the slow cooker along with 1 1/2 cups water and the canned tomatoes. Cook for 1 1/2 hours on low then serve with coriander, rice and pappadums.