Chicken Curry
Print recipe| Serves | 6 |
Ingredients
- 12 boneless, skinless chicken thighs (cut into bite sized pieces)
- 2 Medium to large onions (chopped, medium)
- 3 Cloves garlic (minced)
- 1 1/2 Tbsp fresh ginger (peel the tough outer layer and chop into small pieces)
- 1 Tsp chili powder
- 1 Tsp tumeric
- 3 Tsp garam masala
- 1 Tsp ground coriander
- 2 Tsp ground cumin
- 2 Large tomatoes (medium chop or 1 19 oz (398 ml) tin of chopped tomatoes)
- 3 Tbsp plain yogurt
Directions
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Put a splash of olive oil into a large pot and heat on high until hot. Add the chopped onions and garlic and stir fry until the onion goes translucent, being careful not to burn.  | |
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Then add the ginger and keep stir frying. Next, add all the ground spices and keep frying for a couple of minutes. The aroma in the kitchen will be wonderful. Add the chicken and continue to stir fry until all the pieces have browned (about 5 minutes). Then add the tomatoes and mix well.  | |
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Cook it for a few minutes, scraping up any of the crusted bits that might be on the bottom. Bring to a boil and then cover and simmer it for about an hour, stirring every so often. The sauce will thicken and turn a rich dark red colour.  | |
| Serve it with Easy Steamed Rice. | |