From: Olive Magazine
This is a creamy but light chicken curry recipe from the east of India. The yogurt gives richness to the dish without much fat.
Total Time: 1 hour 10 minutes plus marinating
Yield: serves 4
Ingredients
- Chicken breasts on the bone 4, skin removed and halved
- Vegetable oil
- Green cardamom pods 5, bruised
- Cinnamon stick 3cm piece
- Onion 1 medium, finely chopped
- Garlic paste 1 tsp, (see additional info)
- Ginger paste 1 tsp, (see additional info)
- Ground coriander 1 tbsp
- Ground cumin 1 tsp
- Greek yogurt 100g
- 4, slit lengthwise
- garam masala 1/2 tsp
- coriander a handful of leaves, finely chopped
MARINADE
- Garlic paste 1/2 tsp, (see additional info)
- Ginger paste 1/2 tsp, (see additional info)
- Thick greek yogurt 1 tbsp
- Ground turmeric 1/2 tsp
Method
Step 1
Put the chicken in a large bowl with the marinade ingredients. Mix well and leave for at least an hour, but preferably overnight.
Step 2
Heat 3 tbsp oil in a large, non-stick frying pan. Add the cardamom and cinnamon stick and fry for a few seconds, then add the onion and fry for 15 minutes, stirring well to make sure they brown evenly.
Step 3
Add the garlic and ginger pastes and stir well for 1 minute, then lower the heat and stir in the coriander, cumin, and yogurt. Heat for 1 minute then turn the heat back to medium and add the chicken in a single layer. Keep cooking and turning the chicken pieces in the pan for about 8 minutes. Add the chilies then cover and simmer over a low heat for 25-30 minutes, giving it a stir now and again. Add a little splash of water if it gets too dry.
Step 4
Stir in the garam masala and chopped coriander. Serve with chapattis or rice.
