Staying in this weekend, ditch the takeaway and try our tasty homemade curry!
Ingredients:
3 tsp garam masala
3 tsp ground coriander
2 tsp tumeric
2 tsp paprika
1 tsp chilli powder
500g chicken (diced)
175g natural yoghurt
2 or 3 curry leaves
thumb sized piece of ginger
4 garlic cloves
1 large onion
400g chopped tomatoes
150g green beans (trimmed)
1/4 block of butter
1 tsp double cream
Method: Number of servings 4 / Prep Time 20 minutes – Cook Time 25 minutes
1. Mix the spices up and stir into the natural yoghurt, add the diced chicken, cover and put in fridge (longer the better)
2. Melt a smallish amount of butter in pan, just to fry the onion and garlic
3. Fry the onion, garlic and ginger for a bit until soft
4. Add the rest of the butter, get it swimming in butter and then add the curry leaves. Simmer for a couple of mins.
5. Add the tomatoes and stir in, reduce a bit.
6. Turn the heat off and allow the buttery tomato mix to cool down for a few mins.
7. Add the natural yoghurt/chicken mix and green beans, stir in and turn the heat back on.
8. Leave to simmer until the chicken is cooked (about 15 mins).
9. Turn heat off for a couple of mins, add double cream and finish with fresh coriander (if desired).
Nutritional Information Per Serving:
*If vegetarian: add extra veggies of your choice instead of chicken (nutritional information with vary)
