Serves: 4-6
Mild curry full of goodness - with turmeric, garlic and ginger. Perfect comfort curry for cold nights! Serve with rice or naan.
800 g chicken - boneless thighs or breast (or 1 kg chicken pieces on the bone), bitesize pieces
1 lime, juice only
1/2 tsp turmeric powder
1 tsp Kashmiri chilli powder
1 tsp salt
1 Tbsp vegetable oil
1 large onion, sliced thinly
3 garlic cloves, minced finely
2-inch fresh ginger, minced finely
1/2 cup (125 ml) chopped tomatoes
1.5 tsp coriander seeds, toasted and ground
1 tsp garam masala
1 Tbsp butter
a handful of fresh coriander leaves, chopped
1-2 green chillies, sliced (optional) - or to taste
1. Marinate the chicken: mix well the chicken pieces with lime juice, turmeric, Kashmiri chilli and salt, cover and let marinate for about 20 mins.
2. Heat up oil in a heavy-bottomed saucepan and add the sliced onions. Fry on high heat until golden brown. Take them out of the oil and put to the side for later.
3. Add garlic and ginger to the same oil and fry on high heat for about 20 secs stirring. Add marinated chicken pieces and fry for about 10 mins on high heat to brown it.
4. Add the chopped tomato, ground coriander and garam masala. Fry another 5-7 mins on high heat. Then add fried onions, put the lid on and allow to cook for another 5-10 mins. Add butter and mix (it'll thicken the gravy). Add coriander leaf along with sliced green chillies (if using).
5. Serve and enjoy!
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