5cm (2 inch) piece of fresh root ginger,
peeled and chopped
1 tsp turmeric
2 tsp cumin seeds, ground
1 tsp chili powder
1 tsp pepper
3 tbsp finely chopped coriander leaves
500ml (17 fl oz) natural yogurt
1 kg (2 lb) chicken pieces, skinned
4 tbsp vegetable oil
2 onions, chopped
salt
Method :
Place the garlic, ginger, turmeric, cumin, chili powder, pepper,
coriander, yogurt and salt to taste in a large bowl. Mix well, add the
chicken pieces and leave for 4 hours, turning occasionally.
Heat the oil in a pan, add the onions and fry until golden. Add the
chicken and the marinade. Bring to simmering point, cover and cook for
about 30 minutes, until the chicken is tender.
Serves 4
A simple chicken curry that incorporates
plenty of spices combined with yogurt for a rich, creamy flavor.
