About this recipe:This is a really flavoursome Indian chicken curry dish. The fresh herbs used in this recipe, really enhances the dish. It's perfect served with plain rice or jeera (cumin) rice.
1 whole chicken, cut into 8 pieces
1 teaspoon ginger puree
1 teaspoon garlic puree
1 teaspoon salt
125ml vegetable oil
350ml natural yogurt
4 tablespoons ground almonds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
6 green chillies, mashed into a paste
45g fresh coriander leaves, chopped
5g fresh mint, chopped
75g desiccated coconut
Salt to taste
4 tablespoons double cream
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Method Prep:15min › Cook:40min › Ready in:55min
Thoroughly rub chicken pieces with ginger paste, garlic paste and 1 teaspoon salt.
Heat the oil in a large deep saucepan, kadhai or wok over medium-high heat; fry the chicken pieces in the oil on both sides until well browned, about 5 minutes.
Mix the yogurt, almonds, cumin, coriander and turmeric together in a bowl. Pour the yogurt mixture over the chicken and turn to coat; cook another 10 minutes. Stir the mashed chillies, coriander and mint into the pan; season with salt. Add the water, cover, reduce heat to low and continue cooking until the chicken is tender, about 20 minutes more. Stir the cream into the sauce just before removing from heat to serve.
This curry can be made dairy-free by using coconut milk instead of yogurt.