One Pot Chicken Curry

One pot chicken curry – Serves 4

• 500g trimmed chicken thighs or breasts
• 1 Tbsp Bombaywalla curry powder (mild)
• 1 large onion, thinly sliced
• 40ml (2 tbs) olive oil
• 500ml (2 cups) chicken or vegetable stock
• 425g can crushed tomatoes
• 2 cinnamon sticks
• 4 garlic cloves, crushed
• 6-8 fresh curry leaves
• 1 1/2 cups orzo or risoni pasta
• Naan bread and thick Greek yoghurt, to serve

Instructions

• Preheat the oven to 180°C.
• Cut chicken into 2cm pieces and place in a medium baking dish.
• Scatter curry powder and onion on top & drizzle with the oil.
• Give everything a good stir and bake for 20 minutes. Remove chicken from the oven.
• Add stock, tomatoes, Cinnamon, garlic and curry leaves and season with salt & pepper.
• Cover with foil and bake for 25 minutes. Remove from oven, add the orzo and stir to combine.
• Return to the oven, uncovered, for a further 20 minutes by which time most of the liquid will have been absorbed.
• Give a final stir before serving with naan and a dollop of yoghurt.