Ingrédients pour Creamy Chicken Curry
- 1 lb boneless, skinless chicken breasts
- 2 cloves garlic
- 1 cup soya yogurt
- 1 tsp turmeric
- 2 medium onions
- 2 cups chicken stock
- cardamom pods
- cinnamon stick
- black peppercorns
- cloves
- 1 tsp coriander seeds
- 1 inch piece fresh ginger
- 1 tsp ground cumin
- chili powder
- 1/2 tsp salt, plus salt and freshly ground black pepper to taste
- freshly chopped coriander for garnish
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 tsp garam masala
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Comment préparer Creamy Chicken Curry
- Slice 1 lb boneless, skinless chicken breasts into 1-inch pieces and place in a large bowl.
- Peel and crush 2 cloves garlic. Mix with 1 cup soya yogurt, 1 tsp turmeric, and 1/2 tsp salt. Pour over the chicken, ensuring all pieces are coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to fully marinate.
- Peel and thinly slice 2 medium onions. Place in a large pan or pot with 2 cups chicken stock.
- Cover the pan, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Remove the lid and continue cooking gently for another 20 minutes, or until the onions are tender and golden brown.
- Finely chop 1 inch piece of fresh ginger and crush 1 tsp coriander seeds.
- Add 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (optional), 1/4 tsp garam masala, and the chopped ginger and crushed coriander seeds to the pan. Cook for 3-4 minutes, stirring frequently, until fragrant.
- Add the marinated chicken and its soya yogurt mixture to the pan.
- Cover and simmer gently over low heat for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Garnish with freshly chopped coriander before serving. Serve immediately with rice or jacket potatoes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
15g
Fat
3g
Carbs
3g
