4 lb chicken
1Ā½ teaspoon salt
Ā½ teaspoon red chile powder
1 pinch of turmeric
100 ml coconut yogurt
1Ā½ teaspoon ground coriander
Ā½ teaspoon garlic paste
1Ā½ teaspoon ginger paste
1 teaspoon chile powder
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon fenugreek leaves
1 teaspoon curry powder
Juice of Ā½ lemon
Ā½ teaspoon mint
1 tablespoon coconut oil
500 g tomatoes, diced
150 ml coconut yogurt
200 g potatoes
2 teaspoons curry powder
1 medium onion
1 teaspoon ginger paste
Ā½ teaspoon garlic paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons curry powder
Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.
30 minutes
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 35ā40 minutes.
35ā40 minutes
Finely chop fresh coriander and a dash of lemon juice to the curry.
Serve with rice or naan bread