• 30minutes
  • 317calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, H, C, E, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. peanut oil

  2. 1 large onion , peeled

  3. 1 -2 fresh green chile , depending on how hot you like it

  4. 1 inch piece fresh ginger , peeled

  5. 3 garlic cloves , peeled

  6. 1/2 teaspoon chili powder

  7. 1 teaspoon turmeric

  8. 2 teaspoons garam masala

  9. 1 tablespoon soft brown sugar

  10. 1 tablespoon tomato puree

  11. 400 g chopped tomatoes

  12. 4 boneless chicken breasts , cubed

  13. 10 dried curry leaves

  14. 4 -6 tablespoons natural yogurt

  15. fresh coriander , chopped

Instructions Jump to Ingredients ↑

  1. Heat 2 tbsp oil in a large pan. Slice the onion and add to the pan. De-seed and chop the chilie, chop ginger and add to the pan. Crush the garlic and add to the pan; cook for 2-3 minutes.

  2. Add chili powder, turmeric, garam masala and sugar; cook for 1-2 minutes.

  3. Add tomato puree and tinned tomatoes; stir and cook for a few minutes.

  4. Transfer sauce to a food processor and blitz until smooth.

  5. Add 1 tbsp fresh oil into the pan in which you cooked the sauce and fry the chicken until lightly coloured. Pour the sauce back into the pan and add the curry leaves. Simmer for 10 minutes, or until chicken is cooked.

  6. Stir in the yogurt (I swirl mine through it, rather than mix it in completely)with half of the chopped coriander and serve, garnishing with the remaining coriander.


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