Chicken curry

Chicken curry

This chicken curry recipe is not hot but the spiciness of the sauce with this yellow rice recipe are just made in heaven. It does not take long to make and is so good, you will probably make it twice in the first week you try it. There are so many chicken curry recipes that you need to try a few before you find the one that is just right for your taste, so give this one a try. (4 people)

What you need

8 skinless chicken portions (thighs and drumsticks are best)
150ml plain yoghurt
4 tablespoons tikka curry paste (available at all large supermarkets)
1 onion halved and sliced
1 teaspoon crushed garlic
1 teaspoon cumin powder
1 teaspoon fresh ginger finely grated
Pinch of chili flakes
2 tablespoons ground almonds (this makes a big difference)

The process

Take each chicken portion and with a sharp knife cut 3 slashes into the flesh almost to the bone.

In a large bowl add the yoghurt and curry paste, mix well and then toss in the chicken pieces. Mix them around to ensure that each piece is well covered. Cover with cling film and allow to marinate for at least 1 hour in the fridge.

In a large pan on a medium to high heat with a little oil, fry the onions and garlic. (3 or 4 minutes)

Add the cumin, ginger and chili flakes and toss around for about 2 minutes.

Now add your chicken pieces and cook them for about 10 minutes or so until browned all over.

Add whatever marinate is left over, add a dash of water (about 50ml or so), mix, reduce the heat to medium low, cover the pan and let it simmer for 15 minutes until chicken is cooked through.

That’s that, and here is the yellow rice recipe.