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| Preparation Time | |
| 2 hours to overnight | |
| Cooking Time | |
| 35 minutes | |
| Serves | |
| four people | |
| Ingredients: |
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| Curry | 6 tbsp natural yoghurt 25g ground almonds 1½ tsp ground coriander ½ tsp chilli powder 1 tsp garam masala 2 tsp coconut milk powder 1 tsp Very Lazy garlic 1 tsp Very Lazy ginger 1 tsp Very Lazy red chillies 4-5 sprigs of fresh coriander, chopped (or 1 tsp dried coriander leaves) 500g diced chicken (or turkey) 1 tbsp vegetable oil 2 medium onions, sliced 4 green cardamom pods 1 cinnamon stick 2 cloves |
| Potatoes | 1 tbsp vegetable oil 8 baby new potatoes, thickly sliced ¼ tsp cumin seeds 4-5 sprigs of fresh coriander (or 1 tsp dried coriander leaves) |
| Method | 1. Put the yoghurt in a large mixing bowl and stir in the ground almonds, ground coriander, chilli powder, garam masala, coconut milk, garlic, ginger, red chillies and fresh coriander until a smooth paste is formed.2. Mix the diced chicken with the paste. Leave to marinate for at least two hours (or overnight), stirring occasionally.3. Now start to prepare the potatoes. Heat the oil in a wok or frying pan. Add the sliced potatoes, cumin seeds and fresh coriander and stir-fry for 2-3 minutes.
4. Transfer the potatoes to a heat-proof dish, cover with aluminium foil and cook in a pre-heated oven at 350°F/180°C/Gas Mark 4 for about 30 minutes or until cooked through. 5. After the potatoes have been cooking for 15 minutes, heat the oil in the pan used to stir-fry the potatoes and add the onions, cardamom, cinnamon and cloves and stir-fry for about 2 minutes. 6. Add the chicken mixture to the pan and stir-fry for 5-7 minutes. Lower the heat and cook for a further 5-7 minutes. 7. Serve with the potatoes, naan bread and basmati rice cooked with peas and curry leaves. [BD tip – add ½-1 tsp of turmeric to the rice while it is cooking to give it a lovely yellow colour] |
| Printable version of the recipe | |
Created 28 May 2012