My easiest chicken curry recipe
Ingredients
2 medium onions, roughly chopped
1 tsp cumin seeds
sunflower/vegetable/rapeseed oil
2 garlic cloves, finely chopped
1 tin of chopped tomatoes
1 tsp salt
1 tsp turmeric powder
1 tsp chilli powder
2 tsp ground coriander
1 tsp garam masala
9 boneless chicken thighs
1 large red potato, roughly chopped.
4 tbsp natural yoghurt
2 handfuls of fresh coriander
3 tbsp double cream
Method
– Add 3 tbsp oil to a large hot pan. Add the cumin seeds and onions. Cook on low to medium heat until golden.
– Add the garlic and cook for another minute.
– Add the chopped tomatoes, stir through, cover, and cook for 10 minutes.
– Then, add the salt, turmeric powder, ground coriander, garam masala, and fenugreek leaves. Mix well.
– Chop the chicken in bite-size pieces.
– Add the chicken, potato pieces, and natural yoghurt to the pan. Mix well.
– Then add 200ml of water and chilli powder, cover and cook on low heat for 30 minutes. Stir half-way through.
– Once cooked, add the coriander and cream, and let is simmer for 2 minutes.
This curry pairs perfectly with cumin basmati rice!