Chicken curry recipe
Serve with cucumber mixed with a little more yoghurt and some chopped mint.
Ingredients
- 4 Small chicken thighs, off the bone. ( keep the leg bones for stock or soup)
- 2 tbsp Natural yoghurt
- 1.5 tbsp Butter
- 1 Medium red onion finely diced
- 1 Small thumb fresh ginger finely chopped
- 1 Large clove of garlic finely chopped
- 1 tsp Black mustard seeds
- 0.5 tsp Fennel seeds
- 1 tsp Garam Masala powder
- 1 tsp Turmeric
- 1 tsp Cayenne pepper
- 1 tbsp Tomato puree
- 10 Cardamom pods, broken
- 275 g French beans, topped not tailed, and cut in three
- 350 g New potatoes, washed and cut in four
- 300 ml Water
- 1 Bay leaf
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Chop each chicken thigh into 6 pieces and mix in a bowl with the yoghurt, garam masala, turmeric and cayenne pepper
- In a wok or steep sided frying pan, dry fry the mustard seeds over a medium high heat until they begin to pop.
- Add the fennel seeds and the butter. Throw in the onions and cook them for a couple of minutes until they begin to brown. Add the ginger, garlic and bay leaf and fry for a further 30 seconds Add the chicken with its yoghurt the cardamom seeds and their broken pods. The chicken should sizzle immediately on entering the pan. Fry hard for 6 minutes or so stirring every now and then until coloured.
- Stir in the tomato puree and add the water and salt. Follow up with the potatoes and beans then turn down the heat and gently simmer all together for 20 minutes or until the potatoes have cooked and thickened the sauce.
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