|Xander's Chicken Curry — Watch also the video here below.|
- 3 tbsp vegetable oil
- 1 tsp garam masala powder
- 0.5 tsp Fennel seeds
- 0.5 tsp Caraway seeds
- 0.5 tsp fenugreek seeds
- 4 Cloves
- 4 Curry leaves
- 1 black cardamom
Heat the oil in a large pot over a high heat (# 8 induction) and roast the spices for couple of minutes. Be careful not to burn them, so stir constantly.
Meanwhile chop the below ingredients in a mincer, and mix them in the pot with spices. Fry until onions are translucent and soft.
- Fresh ginger
- Fresh turmeric
- 6 small onions
- 4 garlic cloves
- 1 red chilli
Now add in a juice of a lemon and 800g boneless skinless chicken thighs. Once the chicken is coated and beginning to brown on the sides, lower the heat to moderate (#6 induction) and stir in 600g of chopped cherry tomatoes and 200ml Greek yoghurt. Simmer until chicken is cooked through for approximately 12 to 15 minutes.
Season with salt and pepper. Finish the dish by mixing in chopped fresh coriander and parsley.
To serve with:
- 200g black whole grain rice
- Toasted almonds (vege oil, cumin seeds & spanish paprika powder).
While the chicken is simmering, prepare the rice as instructed in the packaging. Whole grain rice typically takes longer to cook (25-30 minutes) than white rice (10-12 minutes).
Blanch the almonds to remove the skin and toast them in a frying pan with some vegetable oil, cumin seeds and sweet Spanish paprika powder.