Indianby Wikibooks CookbookChicken CurryServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 lb chicken1½ teaspoon salt½ teaspoon red chile powder1 pinch of turmeric100 ml coconut yogurt1½ teaspoon ground coriander½ teaspoon garlic paste1½ teaspoon ginger paste1 teaspoon chile powder1 teaspoon garam masala1 teaspoon paprika1 teaspoon cumin1 teaspoon cinnamon1 teaspoon fenugreek leaves1 teaspoon curry powderJuice of ½ lemon½ teaspoon mint1 tablespoon coconut oil500 g tomatoes, diced150 ml coconut yogurt200 g potatoes2 teaspoons curry powder1 medium onion1 teaspoon ginger paste½ teaspoon garlic paste1 teaspoon mustard seeds1 teaspoon cumin seeds1 teaspoon fennel seeds2 teaspoons curry powderStepsStep-by-step0 of 10 done1Clean 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.2Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.3Add garlic and ginger paste and fry.4Chop the onions into small pieces and fry in the pan.5Add the potatoes and fry.6In a separate pan, sear the chicken in batches and add it to bowl separately.7After the onions turn golden brown add the marinated chicken.8Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes.9Finely chop fresh coriander and a dash of lemon juice to the curry.10Serve with rice or naan breadPhoto: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
