Chicken Curry

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
• •½ teaspoon garlic paste
• •1 teaspoon mustard seeds
• •1 teaspoon cumin seeds
• •1 teaspoon fennel seeds
• •2 teaspoons curry powder

Instructions

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