Chicken curry

Recipe from: 15 July 2014
recipes chicken curry

Ingredients 16
Servings 4-6
Time 03:00 hours or overnight

Ingredients

  • 700
    g
    boneless skinned chicken thighs, cut into 3cm cubes
  • 2
    tsp
    grated ginger
  • 2
    tsp
    crushed garlic
  • 1/2
    cup
    plain yogurt
  • 3
    Tbs
    ghee or vegetable oil
  • 1
    onion, finely diced
  • 1/2
    tsp
    crushed chilli flakes
  • 1
    tsp
    ground turmeric
  • 1
    Tbs
    ground coriander
  • 1
    tin of chopped tomatoes
  • 1/2
    cup
    warm water
  • 1
    tsp
    salt
  • 1-2
    Tbs
    dried fenugreek leaves (kasoori methi)
  • 1
    tsp
    garam masala
  • 2-4
    green chillis
  • fresh coriander to garnish
 

Method

00:45
 
Preparation:

Put the yogurt into a large bowl with the half the ginger and garlic (1 tsp. of each), mix together.

Add the chicken and mix thoroughly.

Leave to marinate overnight in the fridge or for at least 3 hours.

Cooking:

Heat the ghee/oil in a saucepan.

Add the onions and sauté until golden brown, about 10 minutes. Be careful not to let the onions burn.

Add the crushed chilli flakes and the remaining garlic/ginger pastes. Stir-fry for a minute.

Add the ground turmeric and coriander, stir-fry for another 30 seconds.

Add the tomatoes and cook for about 8 to 10 minutes or until the oil separates from the spice paste. This stage of the cooking process is vital, so take your time.

Increase the heat to high and add the marinated chicken. Stir-fry for 5 minutes and then add the warm water and salt.

Add the fenugreek leaves and garam masala.

Bring to a boil and then reduce to a medium heat and simmer. Cook for 10 to 15 minutes, adding the whole green chillis a few minutes before the end of the cooking time.

Garnish with fresh coriander leaves.

Serve with rice.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.
 

 

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