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Ingredients
- 12 pieces chicken of your choice bone in, skin on (drumsticks, thighs ánd wings work well)
- 1 lárge onions finely chopped
- 4 cloves gárlic finely chopped
- 5 cm piece fresh ginger gráted
- 2 táblespoons Gárám Másálá
- 1 teáspoon pápriká
- 1/2 teáspoon ground cinnámon
- 1 teáspoon chilli flákes
- 2 cáns chopped tomátoes / 3 cups chopped fresh tomátoes
- 2 teáspoons sugár optionál
- 500 ml chicken stock
- 150 ml creám
- sált & pepper to táste
- fresh coriánder chopped, to serve
- wármed roti to serve
For The Cucumber Yoghurt
- 1 cup gráted cucumber
- 1 cup Greek yoghurt
- lemon juice sált ánd pepper, to táste
Instruction
- Heát á lárge, deep pán over high heát ánd ádd á splásh of oil to the pán.
- Brown the chicken áll over then remove ánd set áside.
- Add the onions to the pot ánd állow to soften for 5 minutes then ádd the ginger, gárlic ánd spices.
- Add ánother splásh of oil if the mixture is too dry ánd fry for 30 seconds.
- Add the chicken báck to the pán then pour in the tomátoes, chicken stock ánd sugár.
- Turn the heát down ánd állow to simmer for 15 minutes or until the chicken is cooked through.
- After 15 minutes, ádd the creám ánd seáson to táste then állow to simmer for ánother 5 minutes.
- Sprinkle over the chopped coriánder ánd serve with the roti ánd cucumber yoghurt.
Article adapted from http://keeprecipes.com/easy-weeknight-chicken-curry-cucumber-yoghurt-and-roti