Chicken Curry

Written by  //  April 23, 2013  //  Asian, chicken, Recipes  //  4 Comments

IMG_2175

 

Chicken Curry

Ingredients

  • 500g chicken
  • lemon juice
  • 5fl oz natural yoghurt
  • 1tsp curry powder
  • 8oz finely chopped onion
  • 1 green chilli
  • 1/2tsp cumin seeds
  • 2 inch piece of cinnamon stick
  • 1tsp ginger garlic paste (see below)
  • 3-4 tomatoes or a tin of tomatoes drained.
  • 2tsp ground coriander
  • 1tsp ground cumin
  • a pinch of turmeric
  • 1tsp paprika
  • 1tsp tomato puree

Method

  1. Make a paste with the yoghurt and chilli powder.
  2. Rub the chicken pieces with lemon juice and salt then coat with the yoghurt mixture
  3. Fry the onions with the chilli, cumin seeds and cinnamon stick till the onions are soft and starting to go brown, do this slowly.
  4. Add the ginger and garlic paste and fry for a few seconds.
  5. Add chicken pieces and sprinkle with the ground coriander, cumin and turmeric cover then cook for 10 minutes over a medium heat.
  6. Add the tomatoes, paprika and tomato puree.
  7. Stir fry till the liquid is dry and the chicken is tender.
  8. Sprinkle with chopped coriander and garam masala before serving.

 

Ginger Garlic Paste

 

Ginger garlic paste is very useful to have in the fridge, it keeps for ages and can be added to all sorts of Indian recipes.  Add a large chunk of peeled ginger to a whole head of garlic which has been peeled.  Blitz till finely blended.  Put the ginger and garlic in a jar then cover with lemon juice and a tsp of salt.  If the mixture is difficult to blend add the lemon juice at the blitzing stage.

4 Comments on "Chicken Curry"

  1. jenniferataylor April 23, 2013 at 19:26 · Reply

    I have fond memories of this curry.
    p.s I passed today!

    • marietait34
      marietait34 April 23, 2013 at 19:31 · Reply

      I knew you would. Well done.

  2. Chris Taylor November 9, 2013 at 17:22 · Reply

    We’ve just had this for tea. Very nice indeed. 🙂

    • marietait34
      marietait34 November 9, 2013 at 17:32 · Reply

      I’m glad you enjoyed it.

Leave a Comment

comm comm comm