Chicken Curry with The Rockets
(02 Oct 2020)

Chicken Curry

Chicken Curry
Recipe by Josh Wiid


2 Tbsp olive oil
2 onions, sliced 
2 Tbsp ginger and garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 Tbsp turmeric
2 Tbsp roasted Masala
1 tin chickpeas / beans / lentils
3 potatoes, cut into cubes 
1 tin tomatoes, blended
1 Cup Yoghurt
1 Tbsp sugar
8 chicken pieces of choice
Salt and pepper
Coriander and rice to serve 


Start the curry by adding the oil, onions and garlic to a pan. Cook for about 5 minutes, then add spices. Toast the spice mixture for a further 5 minutes, before adding the chickpeas and potatoes. Add a pinch of salt and pepper, and cook for a further 5 minutes.
Add the tomatoes, and cook until reduced by roughly a 3rd, and potatoes have begun to soften. Add the yoghurt, mix through, and simmer for 10 minutes, season and adjust with sugar if needed. 
Add the chicken pieces and reduce the heat to low, slow cook for roughly 30 minutes until chicken is soft and fragrant. Serve with rice and fresh coriander.

 

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