Chicken And Yoghurt Curry
Masterchef’s Marion Grasby has created this Indian chicken and yoghurt curry inspired by Elizabeth Gilbert’s travel in Eat Pray Love, out now on DVD.
500g Chicken thigh fillets
1 bunch Coriander with roots and leaves, rinsed
1 Onion, roughly chopped
3 Garlic cloves, roughly chopped
4cm Ginger, peeled and roughly chopped
3 tbsp Ghee or vegetable oil
Coriander seeds, ground
1 tsp Cumin seeds, ground
1/2 tsp Cardamom, ground
1/2 tsp Chilli powder
1 Cinnamon stick
6 Fresh curry leaves
1/2 cup Natural yoghurt
1 tsp Salt
Steamed basmati rice
Cut off the coriander roots about 5cm from the tip of the root. Reserve leaves for garnishing. Place coriander roots, onion, garlic and ginger in a food processor and blend to a rough paste.
Heat ghee or oil in a large saucepan over medium heat and fry paste for about 5 minutes until just starting to brown.
Add turmeric, coriander seeds, cumin seeds, cardamom, chilli powder, cinnamon stick and curry leaves. Cook for about 2 minutes, making sure to stir so that the spices don’t burn.
Stir in the yoghurt, half a cup of water, tomatoes and salt and bring back to a simmer.
Add the chicken, cover with a lid and cook on low heat for about 15-20 minutes or until chicken is cooked through.
Roughly chop coriander leaves and sprinkle over the curry just before serving. Serve with steamed basmati rice.
What’s your favourite curry?