Cookbook:Chicken Curry


 * Curry | Indian recipes

Marinade ingredients

 * 4 lb chicken
 * 1½ teaspoon salt
 * ½ teaspoon red chile powder
 * 1 pinch of turmeric
 * 100 ml coconut yogurt
 * 1½ teaspoon ground coriander
 * ½ teaspoon garlic paste
 * 1½ 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 ½ lemon
 * ½ teaspoon mint

Curry ingredients

 * 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
 * ½ teaspoon garlic paste
 * 1 teaspoon mustard seeds
 * 1 teaspoon cumin seeds
 * 1 teaspoon fennel seeds
 * 2 teaspoons curry powder

Procedure

 * 1) 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.
 * 2) Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.
 * 3) Add garlic and ginger paste and fry.
 * 4) Chop the onions into small pieces and fry in the pan.
 * 5) Add the potatoes and fry.
 * 6) In a separate pan, sear the chicken in batches and add it to bowl separately.
 * 7) After the onions turn golden brown add the marinated chicken.
 * 8) Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes.
 * 9) Finely chop fresh coriander and a dash of lemon juice to the curry.
 * 10) Serve with rice or naan bread