A creamy chicken curry from Angela Hartnett.
Ingredients
- 2 tsp ground turmeric
- 2 tsp finely grated ginger
- zest and juice of 1 lemon
- 600 g raw chicken cut into large chunks
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 tsp finely chopped garlic
- 2 tbsp curry powder
- 1 tbsp tomato puree
- 200 ml chicken stock
- 150 ml natural yogurt
- Handful of chopped coriander
- Handful of chopped mint
Servings:
Instructions
- Mix the turmeric, ginger, lemon zest and juice together and toss the chicken into this to coat.
- Heat the oil in a large pan and cook the onion and garlic until soft and starting to colour to a golden brown – about five minutes.
- Add the curry powder and tomato purée and cook for three minutes, then add the chicken and cover with the chicken stock. Cook for 15-20 minutes until a knife goes easily through the chicken.
- To finish, stir through the yogurt and finish with the fresh herbs.
- Serve with naan bread or basmati rice.
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