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on FoodByNation · media by Agent Bond in SecondMem's studios

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Chicken Curry

Serves 8 · 90 minutes

Allergens named in the ingredients: Milk, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 lb chicken
  • 1½ teaspoon salt
  • ½ teaspoon red chile powder
  • 1 pinch of turmeric
  • 100 ml coconut yogurt
  • 1½ teaspoon ground coriander
  • ½ teaspoon garlic paste
  • 1½ teaspoon ginger paste
  • 1 teaspoon chile powder
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon fenugreek leaves
  • 1 teaspoon curry powder
  • Juice of ½ lemon
  • ½ teaspoon mint
  • 1 tablespoon coconut oil
  • 500 g tomatoes, diced
  • 150 ml coconut yogurt
  • 200 g potatoes
  • 2 teaspoons curry powder
  • 1 medium onion
  • 1 teaspoon ginger paste
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds

Method

  1. Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.
  2. Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.
  3. Add garlic and ginger paste and fry.
  4. Chop the onions into small pieces and fry in the pan.
  5. Add the potatoes and fry.
  6. In a separate pan, sear the chicken in batches and add it to bowl separately.
  7. After the onions turn golden brown add the marinated chicken.
  8. Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes.
  9. Finely chop fresh coriander and a dash of lemon juice to the curry.
  10. Serve with rice or naan bread