Chicken Masala Curry

  • Cooking Time45 mins
  • DifficultyMedium
2 tbsp Masala Paste (see recipe below)
500g of mixed diced chicken breast and thigh
2 tbsp of Greek yoghurt
Juice of half a lemon
1 tsp red chilli powder
1/2 tsp turmeric
4 tbsp vegetable oil
2 medium sized finely chopped onions
2 medium sized chopped fresh tomatoes
1 tsp jaggery (or 1 tsp of brown sugar if you can’t find jaggery)
¼ pint of water
1 thinly sliced green pepper
1 thinly sliced red pepper
1 small bunch fresh coriander chopped
1 tsp garam masala

First, make your Masala Paste

1. Marinate the chicken in the yoghurt, lemon, red chilli powder and turmeric. Leave in a bowl in the fridge to marinate overnight.

2. Add the oil to a frying pan on medium heat.

3. Add the onions and sauté for 5 minutes.

4. Add the masala paste – 1 tbsp for mild, 2 tbsp for medium and 3 tbsp for a hotter curry.

5. Continue frying for 2 minutes.

6. Add the fresh tomatoes and cook until the oil starts to separate and moves away from the onions, and has a roux-like consistency.

7. Add the chicken marinade and coat thoroughly in the masala.

8. Add the 1/4 pint of water (more if preferred).

9. Reduce to simmer and put the lid on and cook for 20 minutes.

10. Remove the lid; add the strips of red and green peppers.

11. Put the lid back on for 2 minutes.

12. Switch off the gas, remove the lid and add a handful of fresh chopped coriander, and Garam Masala.

Recipe courtesy of: Anjula Devi

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