Easy Chicken Curry Recipe
This delicious creamy chicken dish was traditionally served with lamb or mutton, but is equally outstanding using chicken.
Ingredients
- 2 chicken breast fillets cut into slices
- 1 tablespoon ground coriander
- 1 teaspoon ground black peppercorns
- ½ teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 5 tablespoon plain yoghurt plus more for serving
- 1-2 tablespoon ghee or use 1 tablespoon olive/rapeseed oil + 1 tablespoon unsalted butter
- 4 centimetre piece of cassia bark
- 4 green cardamom pods
- 1 small onion finely chopped
- 1 tablespoon grated ginger or ginger paste
- 2 cloves garlic pressed, or 1 tablespoon garlic paste
- 1-2 tablespoon tomato purée
- 2 tablespoon ground almonds
- 1 tablespoon sliced toasted almonds for garnish
- Handful of fresh coriander chopped
Instructions
- Put the sliced chicken in a large bowl, and add the ground coriander, peppercorns, turmeric, chilli powder, garam masala, salt and yogurt. Massage the marinade into the chicken and leave to stand for 30-60 minutes.
- Heat the ghee or oil/butter in a large pan, add the cassia bark and cardamom pods, stir until they start to release their fragrance, then add the chopped onion and cook for a few minutes, until the onion softens.
- Add the ginger, garlic and tomato paste, and cook for 5 minutes on a low heat, stirring to ensure that nothing burns.
- Put the ground almonds in a small bowl and add a little water, stirring to make a paste. Add this to the pan and stir, allowing it to thicken.
- Add the marinated chicken, stir well and leave, covered, to simmer gently for 20 minutes, or until the chicken is cooked through. If the sauce gets thick either loosen with a little hot water or more yoghurt to give a creamy sauce.
- Sprinkle with the toasted almonds and fresh coriander.
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