Chicken curry with yoghurt

YOU
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

6.00 chicken — pieces
sea salt and freshly ground black pepper
5.00 ml coriander — ground
5.00 ml cumin — ground
5.00 ml turmeric
15.00 ml fresh ginger — grated
2.00 garlic — cloves, crushed
15.00 ml curry powder
250.00 ml yoghurt
oil
1.00 onion — sliced
2.00 green chillies — deseeded, finely chopped
5.00 tomatoes — peeled an finely chopped
5.00 ml curry powder
250.00 ml fresh coriander — finely chopped
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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.



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