Chicken Curry

• 4 lb chicken
• 1½ teaspoon salt
• ½ teaspoon red chile powder
• 1 pinch of turmeric
• 100 ml coconut yogurt
• 1½ teaspoon ground coriander
• ½ teaspoon garlic paste
• 1½ teaspoon ginger paste
• 1 teaspoon chile powder
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon fenugreek leaves
• 1 teaspoon curry powder
• Juice of ½ lemon
• ½ teaspoon mint
• 1 tablespoon coconut oil
• 500 g tomatoes, diced
• 150 ml coconut yogurt
• 200 g potatoes
• 2 teaspoons curry powder
• 1 medium onion
• 1 teaspoon ginger paste
• ½ teaspoon garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoons curry powder

Ingredients for 8 servings (3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.

2. 2

   Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.

   Stovetop
3. 3

   Add garlic and ginger paste and fry.

   Stovetop
4. 4

   Chop the onions into small pieces and fry in the pan.

   Stovetop
5. 5

   Add the potatoes and fry.

   Stovetop
6. 6

   In a separate pan, sear the chicken in batches and add it to bowl separately.

   Stovetop
7. 7

   After the onions turn golden brown add the marinated chicken.

8. 8

   Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes.

   Stovetop
9. 9

   Finely chop fresh coriander and a dash of lemon juice to the curry.

10. 10

    Serve with rice or naan bread