This easy, quick flavoursome aromatic curry is ideal for a weekday supper
Who doesn’t love a delicious creamy, tasty chicken curry? Cooking it on the Traeger grill with wood smoke elevates it to a whole new level. This recipe is really easy, only takes a few minutes to prepare and cook so ideal for a weekday dinner. It doesn’t have to be cooked on the Traeger, any barbecue with a lid will give you the same result.
Ingredients:
- 4 chicken breasts, without skin; cut into 2.5cm (1”) cubes
- 1 onion; chopped
- 2 garlic cloves; chopped
- 2.5cm (1”) fresh ginger; chopped
- 3 tbsp water
- 4 tbsp korma paste
- 50g (2oz) ground almonds
- 4 tbsp sultanas
- 400ml (14fl oz) chicken stock
- ¼ teasp golden caster sugar
- 150g (5½oz) pot Greek yogurt
- bunch coriander; finely chopped, for garnish
Equipment:
- skillet
Pre-heat the Traeger and the skillet to 210C (410F).
Blitz together the onion, garlic and ginger until smooth and cook off in the skillet with the water. Add the korma paste and cook for a further couple of minutes.
Add the chicken, ground almonds, sultanas, sugar and chicken stock. Place the lid down and let it simmer for about 10 minutes until the internal temperature of the chicken reaches 75C (167F), the safe temperature for cooked chicken. If you want to add an extra layer of flavour and a lovely red smoke ring, thread the chicken pieces onto a Traeger flexible skewer and smoke for 10 minutes before starting the dish, remove from the skewer and add to the sauce then just cook for about 5 minutes.
Remove from the grill and stir in the yogurt. Garnish with the coriander and serve with poppadoms or basmati rice.
