This is a quick and easy, but comforting and tasty curry which is rich, creamy and comforting with a bit of a kick. This curry recipe has a delicious blend of spices, tomatoes and coconut cream with marinated chicken breast pieces.
Marinating of chicken is a North Indian style of preparing curry and the key here is to marinate the chicken for as long as you can, even overnight to give you a tender and juicy dish.
- 3 Tbles Oil
- 1 Large Onion Chopped
- 500g Boneless Chicken Breast Cut into Bite-Sized Pieces
- 2 Tsps Ginger and Garlic Paste
- 1 Tsp Chilli Powder
- 11/2 Tsps Garam Masala
- 1/2 Cup Greek Yoghurt
- Salt To Taste
- 1/2 Cup Tomato Puree
- 1 Cup Water
- 1/2 Cup Coconut Cream
- 1/2 Cup Chopped Coriander
- 1/3 Cup Flaked Toasted Almonds
1Marinate the chicken with the ginger and garlic paste, chilli powder, garam masala, salt and greek yoghurt in a large bowl.
Cover and marinate in the fridge for a few hours or ideally overnight.
3Heat the oil in a medium-sized saucepan over medium heat. Fry the onion until lightly golden.
4Add the marinated chicken and cook over medium heat for about 10 minutes, then add the tomato puree and a little bit of water.
5Simmer gently for another 10 mins, and stir through the coconut cream and a bit more water if needed.
6Stir through the chopped coriander and sprinkle the toasted almond flakes on top.