Poultry Recipes - Dry Chicken Curry

Ingredients

• 90 ml/6 tbsp oil

• 4 onions, chopped

• 2.5 cm/1 in ginger root, minced

• 4 cloves garlic, chopped

• 1.5 ml/1/4 tsp ground turmeric

• 2.5 ml/1/2 tsp black pepper

• 10 ml/2 tsp ground cumin

• 4 tomatoes, skinned and chopped

• 250 ml/8 fl oz/1 cup natural (plain) yoghurt

• 5 curry leaves

• 900 g/2 lb chicken pieces, skinned

• 2.5 ml/1/2 tsp garam masala

• 10 ml/2 tsp chili powder

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Method:

1. Heat half the oil and fry the onions until golden. Add the ginger and garlic and fry until lightly browned. Add the turmeric, pepper and cumin and fry for 4 minutes, stirring.

2. Add the tomatoes, yoghurt and curry leaves and stir for 1 minute then reduce the heat and simmer gently for 20 minutes, stirring occasionally. Heat the remaining oil and fry the chicken pieces until golden brown on all sides.

3. Pour the onion mixture over the chicken, stir well then cover and simmer for 20-25 minutes until the chicken is cooked through, stirring occasionally.

4. Stir in the garam masala and chili powder and simmer for a few minutes, uncovered, until the sauce is thick.