Tuesday, June 18, 2019

Tandoori Chicken Curry


An easy midweek meal that only uses a few ingredients.

Tandoori chicken curry
Serves 8

  • 1.2kg chicken thigh fillets cubed
  • 1 tin crushed tomatoes
  • 1 tin full day coconut milk
  • 1/2 cup plain natural yogurt
  • 1/4 cup tandoori paste
  • 1 tablespoon cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed ginger
  • Coriander for garnish (optional)
  • Olive oil

1. In a bowl combine yogurt,
 tandoori paste, garlic, ginger & chicken. Cover and allow to marinade in the fridge all day or for at least an hour.
2. In a large heavy based pot heat a tablespoon of olive oil over a medium high heat and fry cumin and coriander until fragrant, approx 30 seconds. Increase heat and add more oil if needed and pour in chicken. Brown on all sides, stirring frequently. Pour in coconut milk and tinned tomatoes. Reduce heat and simmer for 30 minutes, stirring occasionally.
3. Serve with rice, pappadums, plain yogurt and chopped coriander.

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