JP
Jack ParleyServings:
4
A delicious chicken curry dish made better with coriander!
Ingredients
- 4 pieces Chicken (your choice of cut)
- 1/4 tsp Ground Cinnamon
- 1 tsp Black Pepper
- 1/4 tsp Ground Coriander
- 1/4 tsp Turmeric
- 1/4 tsp Ground Ginger
- 2-3 Garlic Cloves
- Juice of Lemon or lime
- 1/4 Sea Salt
- 1 Tomato
- 1 bunch of Fresh Coriander
- 2 tbsp Olive Oil
- 2 cups Greek Yogurt
Instructions
- Mix together all the dried spices, cinnamon, pepper, ground coriander, turmeric & ginger.
- Add in the juice of lemon or lime - I personally prefer lime - just enough to make a basting paste.
- Rub the paste all over the chicken pieces and marinate in the refrigerator for at least an hour.
- For the sauce you will want to blitz together the tomato, fresh coriander the rest of the lime juice and a bit of water if necessary. If you use canned tomatoes no additional liquid is needed. You want this mixture to be mixed well together, but not too runny as you will be adding the yogurt to the mixture later.
- When you are ready to cook, heat the oil in a deep frying pan and saute the minced garlic cloves - just until fragrant, careful not to brown or burn them.
- Once the garlic is just fragrant add in the chicken pieces. Brown on all sides, cooking for about 10 minutes or so depending on the chicken pieces you have chosen. Basically you want the chicken to be about half way cooked.
- Mix the yogurt together with the tomato sauce and pour over the chicken.
- Reduce heat and cover. Continue to cook until chicken is tender and cooked through. Stirring regularly.
- Serve with rice and top with fresh coriander leaves.
Tips
You can add a few slices of red or green chili for extra heat if you like your curry spicy!
