North Indian Chicken Curry

North Indian Chicken Curry

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles skinless free-range chicken thighs, diced

• 1 tsp turmeric, ground

• 3 tsp garam masala, ground

• 1 tsp chili powder

• 1 tsp sea salt

• 1 onion, medium diced

• 3 garlic cloves, crushed

• 1 tsp ginger finely chopped

• 4 tbsp extra virgin olive oil

• 1 cup Jalna Greek yogurt

• 2 tomatoes chopped

• 1 cup fresh coriander

Method

• Marinate the chicken in turmeric, garam masala, chili powder and salt. This can even be done a few hours before or overnight.

• Pound the onion, ginger and crushed garlic in a mortar and pestle till it becomes a paste.

• Heat oil in a large pan and fry the pounded mixture on low heat for 2 - 3 minutes.

• Turn up the heat to high and add the chicken, turning to coat and toasting the spices at the same time for 5 minutes.

• Turn the heat down and stir in yoghurt and tomato; simmer for 5 minutes while stirring.

• Add the lid and continue to cook on low for 15 minutes, stirring occasionally.

• To serve, stir in the coriander leaves and plate up.

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