Cookbook:Chicken Curry
Chicken Curry | |
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Category | Curry recipes |
Servings | 8 |
Time | 1hr 30 minutes |
Difficulty |
Cookbook | Ingredients | Recipes | Curry | Indian recipes
Cooking duration: 30 minutes for marinating and 1 hour for cooking.
IngredientsEdit
Curry ingredientsEdit
- 4lb chicken
- 1 tablespoon coconut oil
- 500g tomatoes, diced
- 150ml coconut yogurt
- 200g potatoes
- 2 teaspoons curry powder
- 1 medium onion
- 1 teaspoon ginger paste
- ½ teaspoon garlic paste
- 1 teaspoon mustard seeds
- 1 teaspoom cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons curry powder
Marinade ingredientsEdit
- 1½ teaspoon salt
- ½ teaspoon red chili powder
- a pinch of turmeric
- 100ml coconut yogurt
- 1½ teaspoon of ground coriander
- ½ teaspoon garlic paste
- 1½ teaspoon ginger paste
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon cinamon
- 1 teaspoon fenugreek leaves
- 1 teaspoon curry powder
- Juice of ½ lemon
- ½ teaspoon mint
ProcedureEdit
- Marinate the chicken - clean the chicken and cut into small pieces. Add all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.
- Fry cumin, fennel and mustard seeds on a medium heat in a large pan.
- Add garlic and ginger paste and fry.
- Chop the onions into small pieces and fry in the pan.
- Add the potatoes and fry.
- In a separate pan, sear the chicken in batches and add it to bowl separately.
- After the onions turn golden brown add the marinated chicken.
- Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35-40 minutes.
- Finely chop fresh coriander and a dash of lemon juice to the curry.
- Serve with rice or naan bread