Ingredients
- chicken4 lb
- salt1 1/2 tsp
- red chile powder, red1/2 tsp
- turmeric1 pinch
- coconut yogurt, coconut100 ml
- ground coriander1 1/2 tsp
- garlic paste1/2 tsp
- ginger paste1 1/2 tsp
- chile powder1 tsp
- garam masala1 tsp
- paprika1 tsp
- cumin1 tsp
- cinnamon1 tsp
- fenugreek leaves1 tsp
- curry powder1 tsp
- lemon juice, juice of ½ lemon1/2
- mint1/2 tsp
- coconut oil1 tbsp
- tomatoes, diced500 g
- coconut yogurt, coconut150 ml
- potatoes200 g
- curry powder2 tsp
- onion, medium1
- ginger paste1 tsp
- garlic paste1/2 tsp
- mustard seeds1 tsp
- cumin seeds1 tsp
- fennel seeds1 tsp
- curry powder2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
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.
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 35–40 minutes.
Finely chop fresh coriander and a dash of lemon juice to the curry.
Serve with rice or naan bread
