Chicken Curry

Chicken Curry
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Prep Time
1 hr 5 min
Cook Time
15 min
Prep Time
1 hr 5 min
Cook Time
15 min
Ingredients
  1. 500 g chicken breast, cut into bite pieces
  2. 1 tbsp sunflower oil for frying
For The Marinade
  1. 2 tbsp medium curry powder
  2. 1 tsp paprika
  3. 1/2 tsp salt
  4. 2 garlic cloves, crushed
  5. 15 g ginger root, peeled and grated
  6. 4 tbsp plain yoghurt
For The Sauce
  1. 1 tbsp sunflower oil
  2. 1 onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 15 g ginger root, peeled and grated
  5. 1 tbsp medium curry powder
  6. 1 tbsp tomato puree
  7. 1 tsp caster sugar
  8. 1/2 tsp salt
  9. 250 ml cold water
  10. 2 tbsp single cream
Instructions
  1. Mix well all ingredients for the marinade and coat the chicken pieces. Leave for 1 hour or ideally overnight.
  2. Heat the oil in a pan. Fry the chicken over medium-high heat until golden brown.
  3. In a separate pan - heat the oil, add all ingredients for the sauce (except for the cream).
  4. Fry for ~10 minutes. Using a hand blender, blend the sauce.
  5. Add to the chicken.
  6. Stir in the cream and simmer for 3 minutes.
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