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Curried Chicken
500g Chicken Breast
1 small pot yoghurt
2 Cloves Garlic, crushed
1 tsp ginger
2 Tbsp lime juice
1/2 tsp salt
1 large onion, finely chopped
1 tsp ground fenugreek
1 tsp turmeric
1/8 to 1 tsp cayenne
1/2 tsp pepper
1/2 tsp ground mustard seeds
2 tsp cumin
3 heaped tsp ground coriander
3 to 6 green chillies, to taste
2 bay leaves
300 ml chicken stock
1/2 tsp garam masala
1 1/2 Tbsp ground almonds
3 Tbsp sunflower oil
Cut the chicken into 1 inch cubes, and place in a bowl with the
yoghurt, garlic, ginger, salt and lime juice. Leave in a cool place
to marinate for at least an hour.
Fry the onion, medium high heat in the oil, until turning brown,
then reduce heat to medium low, and add fenugreek, turmeric, cayenne,
pepper, mustard seeds, cumin and coriander. Fry for about 2 minutes,
to draw the flavour from the spices. Then add the chicken-mixture
and chillies turn heat to medium and cook for 10 minutes, stirring
occasionally. Add chicken stock and bay leaves, bring to boil,
and simmer, covered for 25 minutes.
Remove lid, curry should be quite liquid (runny) if not, add a
little chicken stock. Simmer on medium heat for 5 minutes, until
liquid is reduced slightly, then add ground almonds and garam
masala. I also like to add another tablespoon of lime juice here
to give the curry a lovely bite.
Simmer for another five minutes, or until fairly thick, and Bobs
your uncle!
3 Tbsp oil may seem excessive, but it is needed to fry the spices,
but you can get away with 1 Tbsp, and add a little chicken stock
to the spices if calories are a concern.
Serve with some basmati rice and a beer, or whatever takes your
fancy!
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Chicken Curry 15