Easy Chicken Curry

This easy to make Chicken Curry, is deliciously flavour-some only 347 per serving. This recipes serves 4.

Creamy Curry DJ

Ingredients

Serves 4

4 Chicken Breast, skin removed
1 tsp Vegetable Oil
5 Green Cardamom pods
1 Cinnamon stick 3cm piece
1 Onion medium, finely chopped
1 tsp Garlic Paste 1 tsp (To make garlic and ginger paste chop roughly then put in a small blender with a little water and whizz to a paste.)
1 tsp Ginger Paste
1 tbsp Ground Coriander
1 tsp Ground Cumin
100g Greek Yogurt
1/2 tsp Garam Masala
Coriander, a handful of leaves, finely chopped
4 medium Potatoes
1 cup of Brown Rice

Marinade

1 tsp Garlic Paste 1 tsp (To make garlic and ginger paste chop roughly then put in a small blender with a little water and whizz to a paste.)
1 tsp Ginger Paste
1 tbsp Thick Greek Yogurt
1/2 tsp Ground turmeric

 

Method

Marinade the chicken with the garlic paste, ginger paste, thick greek yoghurt and turmeric. Mix well and least for an hour or overnight

Heat 3 tbsp oil in a large frying pan. Add the cardamom and cinnamon stick and fry for a few seconds, then add the onion and fry for 15 minutes, stirring well

Add the garlic and ginger pastes and stir well for 1 minute, then lower the heat and stir in the coriander, cumin and yogurt.

Heat for 1 minute then turn the heat back to medium and add the marinaded chicken

.

Cook the Chicken for around 8 minutes and the potatoes and chillies, stir well, cover and simmer on a low heat for 25 minutes

Stir in the garam masala and chopped coriander

Serve with brown rice

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