Chicken curry
Method
- Heat a little oil in a heavy-bottomed pan and gently sauté the onions until golden brown.
- Then add the ginger and garlic. Stir well and briefly sauté.
- Add the ground coriander, cumin, paprika, garam masala and turmeric. Stir and briefly cook to toast the spices.
- Then add the tomatoes with the yoghurt. Stir and briefly cook.
- Add the chilli powder and cardamom pods. Stir and then add the chicken and salt. Toss until well coated and cook to seal.
- When ready, turn the heat down and add water to about halfway up the chicken. Stir, cover and simmer for about 10-15 mins until the chicken is cooked.
- Then stir in the fenugreek and chopped coriander.
- Serve with warm naan or roti and your favourite Indian accompaniments on the side.
- Davinder Bedi - Bedi's Restaurant in Melbourne
Ingredients
- vegetable oil
- 2 onions, chopped
- 1 heaped tspn grated fresh ginger
- 1 heaped tspn grated fresh garlic
- 2 tspn ground coriander
- 1 tspn ground cumin
- 1 tspn sweet paprika
- ¼ tspn garam masala
- ½ tspn ground turmeric
- 2 heaped tbsp chopped, canned tomatoes (or tomato puree)
- 2 heaped tbsp plain yoghurt
- ½ tspn chilli powder
- 6 green cardamom pods
- ½ chicken on the bone, cut into small pieces
- a good pinch of sea salt
- 1-2 cups water
- 1/4 tspn dried fenugreek leaves
- 1 heaped tspn chopped fresh coriander
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.