Embedded Files
Marinade
1/4 cup plain yoghurt , full fat
1/2 tbsp lemon juice
1/2 tsp turmeric powder
1 tsp garam masala
1/4 tsp cayenne pepper powder
1/2 tsp ground cumin
1/2 tbsp ginger, freshly grated
1 cloves garlic, crushed
200 g chicken thigh fillets
(cut into bite size pieces)
Curry
1 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil
1/2 cup tomato passata (aka tomato puree)
1/2 cup heavy / thickened cream
1/2 tbsp sugar
½ tsp salt
To serve
100gm Basmati rice
½ bunch coriander or mint
Instructions
Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate
Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
Sauce: Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
Garnish with coriander/cilantro leaves if using. Serve with boiled basmati rice.
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