Chicken Curry - North Indian Style
- Reviews 4
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
- 1 cup plain yogurt
- 1 teaspoon cornflour
- 2 tablespoons oil
- 2 cups onions, chopped
- 1 tablespoon fresh ginger, peeled and grated
- 1 tablespoon fresh garlic, crushed
- 4 teaspoons green chilies, chopped
- 12 large chicken thighs, skinned
- 1 tablespoon ground coriander
- 1 1⁄2 teaspoons ground cumin
- 3⁄4 teaspoon ground turmeric
- 3⁄4 teaspoon ground cayenne pepper
- 400 g canned tomatoes, chopped
- 1⁄2 cup fresh coriander, roughly chopped
- 2 teaspoons salt
- 1 1⁄2 teaspoons garam masala
- 1⁄4 cup fresh coriander, roughly chopped
Directions
- Stir cornflour into yoghurt. Put aside.
- In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
- Stir in ginger, garlic and chillies. Saute for a further two minutes.
- Increase heat to medium-high and add chicken. Brown well.
- Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
- Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
- Reduce heat to low and simmer until chicken is cooked.
- Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
- Garnish with remaining coriander and serve with rice and/or Indian breads.
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