Spiced yoghurt chicken curry

An easy recipe for a Spiced yoghurt chicken curry! Yoghurt works so well as a marinade, it tenderises and keeps the meat moist whilst the spices add a wonderful flavour. Leave overnight to intensify the taste and serve with fresh flatbread, pita, naan or Indian dosa.


INGREDIENTS

FOR THE MARINADE

  • 4 Chicken legs
  • 1 Tsp. Garam Masala
  • 1 Tsp. Paprika
  • 1 Tsp. Cumin
  • 1 Tsp. Curry powder
  • 1 Tsp. Turmeric
  • 4 Cardamom pods, crushed and shells removed
  • 1 Tsp. Kerrie Masala
  • 4 Tbsp. Greek Yoghurt
  • Salt
  • Pepper

FOR THE CURRY

  • 400g Tinned tomatoes
  • 175ml Coconut milk/cream
  • 400g Chickpeas
  • 300g Lentils (I used red lentils but feel free to use any kind)
  • 1 Bunch coriander, roughly chopped
  • 2cm Ginger, grated
  • 4 Garlic cloves
  • 1 Tsp. Kerrie Masala
  • 1 Tsp. Garam Masala
  • 1 Tsp. Paprika
  • 1 Tsp. Cumin
  • 1 Tsp. Curry powder
  • 1 Tsp. Turmeric
  • 4 Cardamom pods, crushed and shells removed
  • 1 Lemon, zested

DIRECTIONS

  1. Mix the marinade ingredients and rub all over the chicken. Place in the fridge and let marinade for a few hours (at least 30 minutes when in a rush)
  2. Gently sear the chicken on all sides and fry till golden brown
  3. Add the tomatoes, coconut cream, spices. Let simmer for about 45 minutes or until the sauce has reduced (stir regularly) and the oil has started to separate before adding the lentil/chickpea mixture. Check if the chicken is cooked all the way through
  4. In different pan, fry the garlic, add the coriander and ginger for a few minutes before adding it to the curry sauce
  5. Adjust the seasoning and spices to taste
  6. Top with lots of fresh coriander, a dollop of yoghurt, grated lemon zest and sweet chutney to serve
  7. Enjoy!

 

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