
Quick, simple, mild and tasty, this easy curry has all the makings of being a good standby recipe for family meals or for entertaining when it can be jazzed up with the addition of toasted cashews and served with basmati pilaf and a fresh mango chutney.
Ingredients
- 2-4 tblsp oil
- 1 tsp cumin seeds
- 1½ tsp coriander seeds, crushed
- 1 onion, peeled and thinly sliced
- 3 tsp minced garlic
- 1 tblsp minced or sliced fresh ginger
- 1 green chilli, deseeded and finely sliced
- 500-750 grams skinless, boneless chicken pieces, cut into 3-4cm cubes
- ½ tsp ground coriander
- 1 tsp garam masala
- 1 cup natural thick unsweetened yoghurt
- 1 cup chicken stock
- ¼-½ cup chopped fresh coriander
- ¼-½ cup chopped mint
Method
- Heat the oil in a large heavy-based saucepan and add the cumin and coriander seeds. When they begin to crackle add the onion and garlic and cook for 3-4 minutes.
- Add the ginger, chilli, chicken pieces, ground coriander, garam masala, and cook a further 3-4 minutes.
- Add the yoghurt, chicken stock, cover and simmer very gently for 10-12 minutes until the chicken is cooked. Stir in the herbs just before serving and garnish with toasted cashew nuts.
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