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Ingredients
0 servings
100 millyogurt
4chicken breasts
or six thighs
1 teaspoongaram masala
1 teaspoonground coriander
1 teaspoonground cumin
1 teaspoonsalt
1 teaspoonturmeric
1 teaspoonchili powder
curry sauce
for the
1cinnamon stick
2 tablespoonvegetable oil
2dried red chilies
8black peppercorns
3cloves
3cardamom pods
split
2 teaspooncumin seeds
2red onions
medium size, sliced
ginger
Thumb size
400gtin chopped tomatoes
3cloves of garlic
2 fingerChili’s
1 tablespoontomato purée
1 tablespoontomato ketchup
1 tablespoonjaggery
or sugar
coriander
chopped
Instructions
Step 1
Mix the marinade ingredients and chicken and leave to marinade as long as you can.
Step 2
Heat the oil, then add the dried red chilies, peppercorns, cloves, cardamom pods and cinnamon stick.
Step 3
Heat through then add the cumin seeds and let them fizz for 30 seconds then add the onions.
Step 4
Whilst the onions are browning, stir in the finger chilies, the ginger and the garlic.
Step 5
Once that onions are golden brown add the chopped tomatoes, sugar, salt, cumin, coriander powder, turmeric, tomato paste, tomato ketchup and chili powder.
Step 6
Mix well and cook for 10 minutes.
Step 7
Add the chicken plus marinade and 100 mil of water and cook over gentle heat for 25 minutes stirring in the garam masala when you start to prepare the rice.
Step 8
Stir in a large handful of chopped fresh coriander
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