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Chicken curry with yoghurt
Ingredients
For the marinade
- 1 chicken jointed into 8 pieces
- 1 tsp grated ginger
- 2 crushed garlic cloves
- Juice of a lemon
- 1 tsp hot paprika
- 1 tsp turmeric
- 1 tsp garammasala
- Fresh seasoning
- 1 tub natural yoghurt (Benna)
For the sauce
- 1 onion cut into fine slices
- 1 fresh chili
- 1 tsp mustard seeds
- 1 tub natural yogurt (Benna)
- ½ tsp turmeric
- ½ tsp Garam masala
- 1 tsp ginger grated
- 2 cloves garlic crushed
- 1 x 400g can tomato pulp
- You will also need boiled ice to serve
Method
Marinade the chicken pieces preferably overnight with the marinade ingredients. Take a deep saucepan, put some oil and cook the onion until golden. Remove and sear the chicken pieces in the hot oil on all sides until golden brown. Add the garlic, ginger and tomato, cook for a few minutes. Stir in the spices, the remaining marinade and the onions, cover and cook gently until the chicken is tender. Finish with the remaining yogurt, cook for a further minute. Serve with rice.
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