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Ingredients
For the marinade, use 500g of skinless, boneless chicken thighs.
Juiced lemon, one
2 teaspoons cumin powder
2 teaspoons paprika
1-2 teaspoons of spicy chili powder
200g organic yogurt
to make the curry
2 tablespoons of vegetable oil
1 big, chopped onion
3 smashed garlic cloves
Deseeded and finely sliced one green chili (optional)
thumb-sized piece of grated ginger
Garam masala, 1 teaspoon
Ground fenugreek, 2 teaspoons
3 tablespoons of tomato purée
300 ml of chicken broth
50 grams of toasted almond flake
to assist (optional)
prepared basmati rice
Nash bread
Lime pickles or mango chutney
vibrant coriander
lime slices
STEP 1
Combine the marinade ingredients with a little seasoning in a medium basin. Toss the chicken with the marinade after chopping it into bite-sized pieces. For one hour or overnight, cover and chill in the refrigerator.
STEP 2
Oil should be heated in a sizable, sturdy pot. Add some seasoning along with the onion, garlic, green chili, and ginger. Fry for 10 minutes, or until soft, on medium heat.
Step 3:
Add the seasonings to the tomato purée and stir to combine. Cook for 2 more minutes or until aromatic. Step 4: Add the stock and the marinated chicken. Cook for 15 minutes, then stir in any marinade that is still in the bowl. After 5 minutes of simmering, add the toasted almonds. If desired, serve the dish with rice, naan bread, chutney, coriander, and lime wedges.