Proper Chicken Curry
Senin, 03 September 2018
Ingredients
- 6 tbsp tandoori masala powder
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 500g pot coconutyogurt, plus extra to serve
- 4 onions, 2 cut into wedges, 2 chopped
- 2 peppers, cut into large chunks
- 1¼kg skinless chicken thigh, cut into large chunks
- 1 tsp olive oil
- big bunch coriander, stalks chopped
- 2-3 tsp hot chilli powder
- 680ml jar passata
- 160ml can coconut cream
- rice and naan bread, to serve
Method
- In a really magnanimous containerful, mix half the alter mix, 1 tbsp apiece of the pastes, three-quarters of the yogurt and many nsaid. Stir in the onion wedges, peppers and chicken, then yield to steep overnight in the fridge.
- Fry the sliced onions in the oil until truly small. Add the remaining flavour mix and pastes, the flavorer stalks and chile pulverisation. Fix for 1 min, then strike in 100ml nutrient and the passata. Simmer for 15 mins, then add the palm withdraw and remaining yoghourt. Provide squat or manoeuvre with a blender.
- Passion oven to 220C/200C fan/gas 7. Move the crybaby and veg on a hot tray. Bemock for 15-20 mins until saute and slightly charred. Tip into the sauce. Run with rice, naan, unneeded yoghourt and seasoner leaves.