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Ingredients:
Servings:
6
40 g fresh ginger, grated
6 garlic cloves, crushed
2 teaspoons ground turmeric
1/2 cup lemon juice
1/3 cup vegetable oil
1 teaspoon ground cumin
3 teaspoons garam masala
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon chili flakes
1/4 cup plain yogurt
1 kg chicken thigh fillet, cut into 3 cm pieces
600 g brown onions, chopped coarsely
2 teaspoons chili powder
2 teaspoons ground fenugreek
800 g tinned crushed tomatoes
1 stick cinnamon
2 long green chilies, finely chopped
300 ml cream
1 tablespoon honey
1/4 cup coarsely chopped coriander leaves
Change Measurements: US | Metric
Directions:
Prep Time: 1 hr
Total Time: 1 1/2 hrs
1
Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
2
Add the chicken, turn to coat in marinade.
3
Cover and refrigerate for at least 30 minutes.
4
Preheat oven to very hot (220C/425F).
5
Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
6
Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
7
Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
8
Simmer, covered, for 10 minutes.
9
Stir in cream and honey, simmer, uncovered, for one minute.
10
Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
11
Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.
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