Chicken in Yoghurt Curry

Ingredients

• 150 g onions, peeled, quartered
• 2 fresh green cayenne chillies, tops removed
• 20 g fresh ginger, not peeled, cut in thin 2 mm ‘coins’ along lines on skin
• 10 g fresh coriander (cilantro/dhania), cut in approx. 10 cm lengths
• 10 g garlic cloves, peeled
• 40 g olive oil or coconut oil
• 2 tsp ground cumin (jeera)
• 2 tsp ground coriander (dhania)
• ½ tsp ground turmeric (haldi)
• 1 tsp fine sea salt
• 100 g water or homemade chicken stock
• 600 g skinless boneless chicken, leg meat or breast meat, cut in 2-3 cm pieces
• 70 g tomato purée/concentrate
• 500 g Greek yoghurt

Method

1. Chop onions, chillies, ginger, fresh coriander, garlic and olive oil 10 sec/speed 5 then sauté 8 min/Varoma/speed 1.
2. Avoiding TM blade unit, add cumin, ground coriander, turmeric and sea salt then cook 3 min/Varoma/speed 1.
3. Add water and cook 5 min/Varoma/speed 1.
4. Add chicken, tomato purée and yoghurt, stir with TM spatula to coat chicken pieces, cook leg meat 18 min/100°C/reverse/speed spoon or breast meat 15 min/100°C/reverse/speed spoon, then check chicken is cooked through and tender; cook longer if necessary. Transfer to a warm serving bowl and serve.

Authors’ Tips

1. The sauce is thick and plentiful which is authentic to how curries with sauce are served in India.
2. To serve 8, use 1000 g chicken and cook 5 minutes longer in step 4. Serve with a vegetable curry such as spicy green beans with coconut – see Fast and Easy Indian Cooking for the recipe.
3. Cover and keep warm in a preheated oven at 60°C without fan/150°F/gas 1/Aga warming oven while you use your TM to cook a rice dish.
4. This recipe is gluten free (GF): read all ingredient labels to make sure that all your ingredients are gluten free.
5. For dairy free (DF), use a dairy free coconut yoghurt instead of Greek yoghurt.