A mild and buttery, creamy chicken curry.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 150mls Greek Style Yogurt
1 tbsp gram flour
150g Curry paste
600g boneless chicken thighs (halved), trimmed, cut into 3cm pieces
1 tbsp vegetable oil
1⁄2 tsp garamasala & 1tsp cumin
20g butter
1 onion, halved, thickly sliced
400g chopped tomatoes
200mls chicken stock
1 Place yoghurt and curry paste in a glass or ceramic dish. Add chicken. Stir to coat. Cover and refrigerate overnight.
2 Remove the chicken, pat dry and toss in the gram flour. Dunk the chicken pieces back in the marinade.
3 Heat oil and butter in a heavy-based saucepan over medium-high heat and cook sliced onion, stirring occasionally, for 3 to 4 minutes until softened.
4 Add chicken pieces to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour.
5 Add remaining marinade, tomatoes and stock. Cover. Bring to the boil. Reduce heat to low.
6 Simmer, stirring occasionally, for 20 minutes until chicken is tender and mixture has thickened slightly.
7 Stir in the cumin and garamasala and cook gently for another ten minutes.
8 Stir in cream. Simmer for a further 5 minutes or until heated through.
9 Serve with steamed rice and coriander leaves.
Ingredients 150mls Greek Style Yogurt
1 tbsp gram flour
150g Curry paste
600g boneless chicken thighs (halved), trimmed, cut into 3cm pieces
1 tbsp vegetable oil
1⁄2 tsp garamasala & 1tsp cumin
20g butter
1 onion, halved, thickly sliced
400g chopped tomatoes
200mls chicken stock
Directions 1 Place yoghurt and curry paste in a glass or ceramic dish. Add chicken. Stir to coat. Cover and refrigerate overnight.
2 Remove the chicken, pat dry and toss in the gram flour. Dunk the chicken pieces back in the marinade.
3 Heat oil and butter in a heavy-based saucepan over medium-high heat and cook sliced onion, stirring occasionally, for 3 to 4 minutes until softened.
4 Add chicken pieces to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour.
5 Add remaining marinade, tomatoes and stock. Cover. Bring to the boil. Reduce heat to low.
6 Simmer, stirring occasionally, for 20 minutes until chicken is tender and mixture has thickened slightly.
7 Stir in the cumin and garamasala and cook gently for another ten minutes.
8 Stir in cream. Simmer for a further 5 minutes or until heated through.
9 Serve with steamed rice and coriander leaves.
AuthorRedpost MediaCategoryChicken and poultry