Chicken curry with yoghurt


Ingredients 15
Servings 4
Time

Ingredients

  • 6
    chicken pieces
  • salt and freshly ground black pepper
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin (jeera)
  • 5
    ml
    turmeric
  • 15
    ml
    fresh ginger, grated
  • 2
    cloves garlic, crushed
  • 15
    ml
    curry powder
  • 250
    ml
    yoghurt
  • oil
  • 1
    onion, sliced
  • 2
    green chillies, seeded and finely chopped (optional)
  • 5
    tomatoes, skinned and finely chopped
  • 5
    ml
    curry powder
  • 250
    ml
    finely chopped coriander leaves (dhania) (optional)
 

Method

 
Season the chicken pieces to taste with salt and pepper. Blend the coriander, cumin, turmeric, ginger, garlic and curry powder with the yoghurt and pour over the chicken pieces. Leave for a few minutes. Brown the chicken in a little heated oil. Add the remaining yoghurt mixture. Remove from the pan and set aside. Sauté the onion and chilli in the oil in the pan until soft. Add the tomatoes and curry powder and simmer to form a purée. Season to taste with salt and pepper and add the coriander leaves. Return the chicken pieces to the sauce and simmer until the chicken is tender and done. Serve with rice.
 

Read more on: poultry
 

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