IN­DIAN CHICKEN CURRY

Life & Style Weekend - - EATING OUT GUIDE -

Serves 4

IN­GRE­DI­ENTS

1 large onion, chopped

5cm piece of gin­ger, chopped

2 gar­lic cloves, chopped

1 fresh red chilli, sliced

2 large chicken breasts (about 500-600g), cut into bite-sized pieces

2 tbsp veg­etable oil

1 tsp ground cin­na­mon

3 whole black car­damom pods

1 medium white onion, chopped roughly 1 tsp ground cumin

1 tsp ground co­rian­der

4 tbsp Greek yo­ghurt

4 tbsp tomato paste

175ml of re­duced-salt chicken stock

1 tsp garam masala

3 tbsp fresh lemon juice salt and black pep­per for sea­son­ing

METHOD

Put the gin­ger, onion, gar­lic and chilli into a blender with a splash of wa­ter and puree, then add in a grind of salt and pep­per.

Place the cubed chicken in a bowl and pour over the mari­nade. Mix to­gether so that every­thing is well-coated. Cover and re­frig­er­ate for about 30 min­utes, though overnight is best.

Put on a large pot over medium heat, then add the oil.

Once it gets hot, stir in the cin­na­mon and car­damom pods for a few sec­onds. Add onion and cook for 5 min­utes un­til it starts to soften, stir­ring of­ten. It will turn brown from the cin­na­mon.

Add cumin and co­rian­der, then grad­u­ally add the yo­ghurt, stir­ring all the time.

Add the tomato paste and mix in well. Re­duce the heat be­fore adding the chicken. Cook for about five min­utes.

Pour the chicken stock into the pan and stir in the garam masala. Bring to a sim­mer and cook un­cov­ered, stir­ring fre­quently for 15 min­utes or un­til the sauce has re­duced to a thicker con­sis­tency. Re­move from the heat, stir in the lemon juice, sea­son to taste and then serve (but be sure to re­move the black car­damom pods).

Serve with naan bread, slices of tomato, fruit chut­ney and bas­mati or jas­mine rice.

Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

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