Chicken Curry

Name: Chicken Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Northern Europe
Ingredients: 454 g yoghurt; 2 tsp salt; 30 g dried methi; 1 kg chicken thigh, diced; 500 g onion; 10 cloves of garlic; 4 red chillies; 100 g butter; 1 tbsp olive oil; 2 tsp coriander seeds; ½ cinnamon stick; 10 curry leaves; 10 green cardamom pods; 1 tsp turmeric powder; 1 tsp chilli powder; 1 tbsp cumin seeds; 2 tbsp garam masala; 5 black peppercorns; 100 g tinned chopped tomatoes; 200 g potatoes, diced; 2 whole dried chillies, chopped; 125 ml red wine; Knob of fresh ginger, finely sliced; Good handful of fresh coriander

Preparation info

Serves:
6

Difficulty
Easy
Ready in
55 min

Appears in

Strong and Northern

By Katie Fisher

Published 2019

About

Ingredients

454 g yoghurt
2 tsp salt
30 g

Europe
United Kingdom
Sheffield
Main course
Gluten-free

Method

Stir the yoghurt, salt, methi and butter together then coat the diced chicken in the mixture and leave to marinate for 1 hour. Meanwhile, grind the onion, garlic and red chillies to a paste with a pestle and mortar, or using a food processor.

Transfer the chicken and marinade into a pan on a low heat. Cover with a lid and cook for 10 minutes. At the same time in a separate pan, fry the