Rich North Indian Curry with Coriander
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
2
- Ingredients
- 1 Tbsp natural Yogurt
- 1 Tbsp double cream
- 2 cloves garlic cloves (crushed)
- ¼ tsp freshly ground Black pepper
- large
- 3 Tbsps vegetable oil
- 1 onion (finely chopped)
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- 1 cup canned Tomatoes
- 1 Tbsp butter
- ⅜ cup chicken stock
Preparation steps
1.
Put the yogurt, cream, garlic, pepper, paprika, chilli powder and cinnamon into a bowl. Add 1 tbsp of the oil. Add the chicken pieces and stir until well coated. Cover and leave in the fridge for 2 hours.
2.
Heat the remaining oil in a pan and add the onion. Cook over a medium heat for about 8 minutes until golden brown. Add the cumin, coriander and fenugreek and continue cooking for 1–2 minutes. Add the tomatoes, salt and butter. Stir in the chicken and marinade. Simmer, uncovered, for 10minutes.
3.
If the sauce becomes too thick, add a little stock. Continue cooking for a further 5–10 minutes or until the chicken is no longer pink in the centre.
4.
Sprinkle over the garam masala and coriander and serve with warm naans.
