Homestyle Chicken Curry with Spices and Yogurt
Ingredients
- 750g boneless skinless chicken thighs cut into bite size pieces
- 2 tbsp coconut or veg oil
- 1 large onion finely chopped
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 1 tsp salt
- 1 tbsp curry powder medium
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp cayenne pepper
- 400g tin chopped tomatoes
- 250g natural yogurt
- 1 tbsp water
Preparation
Add the oil to the pan on medium high, add the chopped onion and sweat off for a few mins before adding the ginger and the teaspoon of salt, sauté for a few mins then stir in the garlic. Cook for a further 2 mins.
Turn the heat up high, and add the chicken. Seal off the meat for 4-5mins stirring a few times to ensure all sides are sealed. Stir in the spices and stir fry for 2-3 mins to ensure the spices are cooked.
Stir in the tinned tomatoes, the yogurt and add a tablespoon of cold water. Bring up to a simmer and then turn the heat down to a low simmer for 25 mins, stirring every five mins or so to break up the tomatoes.
Season to taste and cover and rest for five mins.
Substitutions
Replace chicken with chickpeas, sweet potatoes, tofu, white fish, or lamb.
Replace yogurt with tinned coconut milk.
