Name: Masala Cornfed Chicken Curry
Ingredients: 4 Game Farm cornfed chicken thigh fillets; 4 Game Farm cornfed chicken drumsticks; 1 brown onion, finely sliced; 2 tbsp Bitton Chilli Garlic Masala (or your choice of curry paste); 1cm piece fresh ginger, grated; 1/2 bunch coriander, washed well and leaves and stems roughly chopped; 4 Roma tomatoes, diced; 4 tbsp olive oil; 1 cup water; 1 cup Greek style natural yoghurt; 2 Lebanese cucumbers, finely diced; 2 tbsp mint leaves, finely chopped; Rice and pappadums to serve; Mango Chutney to serve (optional); Freshly chopped coriander to serve

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Place a large deep saucepan with a lid over a medium high heat and add the olive oil. When the oil is hot, add the onions and saute for 2 to 3 minutes or until translucent. Add the Chilli Garlic Masala or fresh garlic and sambal oelek. Stir to release the fragrances. Put a lid on the saucepan then add the ginger and cook for a further 30 seconds
Add the chicken and cook for 3 to 4 minutes or until the chicken is braised well. Add the tomato and 1 a cup of water and bring to the boil. Allow to simmer for about 25 minutes or until the chicken is cooked through
Remove the saucepan from the heat and allow to rest for 10 minutes. Season to taste
When ready to serve, bring the curry back up to the boil and add the coriander. Serve immediately with rice and pappadums and raita and mango chutney on the side

Raita

To make the raita, place all the ingredients into a ceramic bowl and mix until well combined. Set aside until required

Place a large deep saucepan with a lid over a medium high heat and add the olive oil. When the oil is hot, add the onions and saute for 2 to 3 minutes or until translucent. Add the Chilli Garlic Masala or fresh garlic and sambal oelek. Stir to release the fragrances. Put a lid on the saucepan then add the ginger and cook for a further 30 seconds
Add the chicken and cook for 3 to 4 minutes or until the chicken is braised well. Add the tomato and 1 a cup of water and bring to the boil. Allow to simmer for about 25 minutes or until the chicken is cooked through
Remove the saucepan from the heat and allow to rest for 10 minutes. Season to taste
When ready to serve, bring the curry back up to the boil and add the coriander. Serve immediately with rice and pappadums and raita and mango chutney on the side

Raita

To make the raita, place all the ingredients into a ceramic bowl and mix until well combined. Set aside until required

Place a large deep saucepan with a lid over a medium high heat and add the olive oil. When the oil is hot, add the onions and saute for 2 to 3 minutes or until translucent. Add the Chilli Garlic Masala or fresh garlic and sambal oelek. Stir to release the fragrances. Put a lid on the saucepan then add the ginger and cook for a further 30 seconds
Add the chicken and cook for 3 to 4 minutes or until the chicken is braised well. Add the tomato and 1 a cup of water and bring to the boil. Allow to simmer for about 25 minutes or until the chicken is cooked through
Remove the saucepan from the heat and allow to rest for 10 minutes. Season to taste
When ready to serve, bring the curry back up to the boil and add the coriander. Serve immediately with rice and pappadums and raita and mango chutney on the side