Chicken Curry with Indian Spices
-
- Prep
- 30 min (+4H MARINATING)
-
- Total
- 5 h
-
- Serving
- 4
Ingredients
Marinated Chicken
- 450 g chicken thighs, diced
- 500 mL (2 cups) Neilson buttermilk
- 2 cloves garlic, pressed
- 5 mL (1 tsp) salt
- 2.5 mL (1/2 tsp) ground black pepper
- 30 mL (2 tbsp) garam masala
Curry Sauce
- 30 mL (2 tbsp) vegetable oil
- 1 small onion, minced
- 30 mL (2 tbsp) Neilson butter
- 10 mL (2 tsp) lemon juice
- 30 mL (2 tbsp) ginger, grated
- 2 cloves garlic, pressed
- 5 mL (1 tsp) garam masala
- 5 mL (1 tsp) cumin
- 2.5 mL (1/2 tsp) turmeric
- 1 bay leaf
- 30 mL (2 tbsp) tomato paste
- 250 mL (1 cup) water
- Salt and pepper, to taste
- 500 mL (2 cups) Neilson 35% cream
- 2 medium-sized potatoes, washed, peeled and quartered
- 1 handful coriander leaves, washed and dried
Directions
For the Marinated Chicken
- In a sealable plastic bag, combine chicken and all marinade ingredients and let marinate in the fridge for 4 hours.
For the Curry
- Remove the chicken pieces from the marinade and pat lightly with a paper towel. Dispose of the remaining marinade.
- In a non-stick pan, heat 15 mL (1 tbsp) of vegetable oil on high and brown the diced chicken on all sides. Season with salt and pepper and set aside.
- In a saucepan, heat the rest of the oil on medium. Sweat the onion until it becomes translucent. Add the butter, lemon juice, ginger, garlic, garam masala, cumin, turmeric and bay leaf. Mix thoroughly. Add the tomato paste, water and potatoes. Cook for two minutes, stirring constantly. Add the cream, then lower the heat and let simmer for 5 minutes, stirring frequently. Season with salt and pepper to taste.
- Add the chicken to the sauce and let simmer for 15 minutes on low, until the chicken is fully cooked and the potatoes are tender.
- Serve hot with a drizzle of cream and coriander leaves as a garnish.
- Prep
- 2H 30M
- Total
- 4-6
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- Prep
- 1 HOUR 15 MIN
- Total
- 6 SERVINGS
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- Prep
- 60 MIN
- Total
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