Marinade
Ingredients
- 1 kg chicken thigh (chopped large mouth bites)
- 150 ml natural yogurt (or 2/3rd cup)
- 1 tablespoon lime or lemon juice
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh ginger (or jar)
Method
- Combine yogurt, lime juice, turmeric, garam masala, chili, cumin, garlic and ginger in a bowl. Add chicken and stir well. Cover with clingfilm and refrigerate overnight.
Curry
Ingredients
- 100g ground almonds
- 40g butter
- 1 cinnamon stick
- 1 bay leaf
- 2 teaspoons paprika
- 1 teaspoon ground cardamom
- 1 onion, chopped
- 400g tomato paste
- 2 teaspoons Massel chicken vegetable stock powder
- 1 tablespoon oil
- handful of slivered almonds
- 150 ml cream
- handful of chopped coriander to garnish
- 100 ml water (only add as necessary)
Method
- Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add paprika, ground almonds, tomato puree, stock and chicken and marinate.
- Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
- Garnish with slivered almonds, chopped coriander and serve with rice.
Tips & Hints
- Add 100g finely chopped kale to the chicken mixture just before starting to cook in Step 2, will add some good nutrients.