Craving a curry?
Then try this recipe. It's simple, delicious with a medium heat with the chilli tempered somewhat with the yoghurt. The ingredients list is quite long but totally worth the effort but it's one of those dishes where some time preparing beforehand pays off in the long run.
Serves 3-4 people
500g chicken thigh fillets
4 meduim onions
10 new potatoes, if large cut them in half
3 tbsp natural yoghurt
2 cloves garlic
2 tbsp grated ginger
2 bay leaves
1tsp ground cardamom
2 tsp ground black pepper
1tsp ground cloves
3-4 tsp Bite Me Spices Kashmiri Chilli Powder
2 large tomatoes, chopped
2 tsp Bite Me Spices Garam Masala
Coriander and finely chopped fresh red chilli to garnish (optional)
- Cut the chicken thigh fillets into large chunks, I cut each into 3 pieces.
- Parboil the new potatoes in a saucepan of boiling water for 10 minutes. Drain and set aside.
- Chop 3 of the onions into half moons. Grate the remaining onion. Grate ginger and garlic, set aside.
- Mix the following dried spices in a small bowl, cinnamon, cardamom, black pepper, cloves, kashmiri chilli powder and tumeric. Leave to one side.
- Add 2 tbsp of vegetable oil to a large frying pan. Fry the chopped onions and bay leaves until golden. Then add the grated ginger and garlic, stir well. After 2 minutes add the dried spices and stir to combine.
- Add chicken pieces and stir to coat with the spices and onions. Add the parboiled potatoes and stir again.
- Add the chopped tomatoes and 300ml water. Reduce heat to low. Add the grated onion, butter, yoghurt and sugar. Stir well. Place lid on the pan and simmer for 35 minutes. Check occasionally and stir to prevent burning.
- Just before serving add 1tsp Bite Me Spices Garam Masala and stir. Serve with rice, garnished with coriander and red chilli if you wish.