Mild Indian Curry
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the marinade
- 1 cup plain Yogurt
- 3 cloves garlic cloves (crushed)
- 1 Tbsp fresh ginger (grated)
- 1 ½ tsps ground cilantro
- ¼ tsp Turmeric
- In addition
- 4 Chicken thigh skinned (depending on size)
- 2 Tbsps vegetable oil
- 1 tsp fennel seeds
- 6 Cardamom
- 4 cloves
- 1 Cinnamon stick
- 1 green chili pepper whole (can be chopped if you prefer it spicier)
- 1 onion (peeled and sliced)
- 1 cup chicken stock
- ⅜ cup Coconut cream
- 3 Tbsps ground almonds
- 1 tsp Garam Masala
- salt
- peppers
Preparation steps
1.
Mix together the marinade ingredients then coat the chicken thighs and leave to marinate for at least 1 hour or overnight if possible.
2.
Heat the oil in a pan and add the whole spices and fry for 1 minute.
3.
Add the chillies, onion and a pinch of salt and cook over a moderate heat until the onions are deep gold and the chillies golden in patches.
4.
Add the chicken and its marinade to the pan and the stock. Turn the heat down and simmer, covered, for about 30 minutes, or until the chicken is cooked through.
5.
Grate in the coconut, add the almonds and garam masala and stir until the sauce is creamy and thick.
6.
Adjust the seasoning and serve with rice.
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