Prep 40 mins
Cook 40 mins
A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!
- 22.18 ml cooking oil or 22.18 ml ghee
- 907.18 g skinless chicken thighs
- 1 onion, medium diced
- 3 garlic cloves, crushed
- 118.29 ml fresh coriander
- 4.92 ml grated fresh ginger
- 4.92 ml turmeric, ground
- 7.39 ml garam masala, ground
- 3.69-4.92 ml chili powder
- 2.46 ml salt
- 118.29 ml low-fat yogurt
- 2 tomatoes, ripe skinned and chopped
- Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
- Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
- Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
- Serve with rice, and accompaniments.
I only had chicken breast meat to use, but it worked fine (kept a close eye so the chicken didn't overcook). We LOVED the flavor of this curry and will be making this recipe regularly. Thank you, Joyful, for a great recipe.
This was fantastic! I altered the recipe slightly, only due to what I had available. I only had about 3 tablespoons of plain yogurt (bad planning on my part) so I used that plus a few tablespoons of heavy cream. Instead of adding 2 tomatoes, I used a can of diced tomatoes (including the juice). I lost a little bit of the curry color from this, but the flavor was awesome! I served this with rice and a big chunk of rustic bread.
We absolutely loved this! It is mild, yet very tasty! Will definately make again. Thanks for a wonderful recipe!