Proper chicken curry

Name: Proper chicken curry
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 6 Tbsps tandoori masala powder; 2 Tbsps ginger paste; 2 Tbsps garlic paste; 500 grams pot coconut yogurt, plus extra to serve; 4 onions, 2 cut into wedges, 2 chopped; 2 peppers, cut into large chunks; 1 serving 1¼kg skinless chicken thigh, cut into large chunks; 1 teaspoon olive oil; 1 stalk big bunch coriander, chopped; 2 teaspoons hot chilli powder; 680 milliliters passata; 160 milliliters coconut cream; 1 serving rice and naan bread, to serve

Proper chicken curry requires about 1 hour and 10 minutes from start to finish. This recipe makes 8 servings with 250 calories, 10g of protein, and 14g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. 95 people found this recipe to be flavorful and satisfying. It is an affordable recipe for fans of Indian food. If you have rice and naan bread, ginger paste, chilli powder, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as A Proper Chicken Giblet Gravy, A Proper “Classic” Martini, and Proper turkey gravy.

Instructions

In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.

Ingredients you will need

Seasoning Mix

Whole Chicken

Peppers

Yogurt

Onion

Salt

Equipment you will use

Bowl

Fry the chopped onions in the oil until really soft.

Ingredients you will need

Onion

Cooking Oil

Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.

Ingredients you will need

Chili Powder

Coconut Cream

Coriander

Seasoning Mix

Passata

Yogurt

Water

Equipment you will use

Blender

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Baking Pan

Serve with rice, naan, extra yogurt and coriander leaves.

Ingredients you will need

Coriander

Yogurt

Naan

Rice

Equipment

Ingredients

Servings:

6Tbsps

tandoori masala powder 2Tbsps

ginger paste 2Tbsps

garlic paste 500grams

pot coconut yogurt, plus extra to serve 4

onions, 2 cut into wedges, 2 chopped 2

peppers, cut into large chunks 1serving

1¼kg skinless chicken thigh, cut into large chunks 1teaspoon

olive oil 1stalk

big bunch coriander, chopped 2teaspoons

hot chilli powder 680milliliters

passata 160milliliters

coconut cream 1serving

rice and naan bread, to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.