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PrintQUICK CHICKEN CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan. Add in the chicken and sear well for about 5 minutes.
- Lower the heat, add the garlic paste and chilli, cook for a minute or two.
- Add the coriander powder, curry paste, water and salt. Stir and bring to the boil. Then cover and cook for about 20-30 minutes or until the chicken is done. Stir occasionally.
- When the chicken turns tender, stir in the yogurt and toss the chicken in the gravy for about 3-5 minutes.
- Add extra water from the kettle for a thick gravy. Stir in the fenugreek, garam masala and fresh coriander, taste and adjust the seasoning, serve hot.
INGREDIENTS
- 1 tablespoon IDHAYAM sesame oil
- 350 grams chicken
- 1 teaspoon garlic paste
- 1 green chilli, left whole
- 1½ teaspoon coriander powder
- 2 tablespoon Curry Paste
- 150 ml hot water
- 1 tablespoon low-fat yogurt, beaten
- 1 teaspoon dried fenugreek leaves, crumbled
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoon chopped fresh coriander leaves
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