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Lancewood Chicken Curry
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Lancewood Chicken Curry

Ingredients

Curry:

45 ml flour
30 ml curry powder  – medium or hot
5 ml ground coriander
5 ml ground cumin
5 ml turmeric
2.5 ml cinnamon
5 ml salt
4 chicken thigh(s)
4 chicken drumstick(s)
45 ml oil
1 onion(s) , halved & sliced
2 garlic clove(s) , crushed
1 canned chopped peeled tomatoes
250 ml LANCEWOOD® Double Cream Plain Yoghurt  or LANCEWOOD® Sour Cream
30 ml sugar
salt  to taste

To serve:

60 ml fresh coriander , chopped
LANCEWOOD® Double Cream Plain Yoghurt
500 ml cooked rice
2 naan breads
chutney

Tomato & cucumber salad:

2 tomato(es) , chopped
0.5 onion , finely chopped
0.5 cucumber , chopped

Method

Curry:
Mix the flour, spices and salt together. Toss the chicken pieces in the flour mixture until the pieces are generously covered.

Heat the oil and fry the onion until soft. Add the garlic and fry for 1 minute. Remove from the pan.

Using the same pan, fry the chicken until golden brown all over. Add the onion mixture.

In a separate bowl, mix the tomatoes, yoghurt and sugar together. Then pour it over the chicken and season with salt to taste. Cover and simmer over a low heat for 30 minutes.

To serve:
Sprinkle coriander on top just before serving.

Serve with extra yoghurt, rice and/or naan bread, chutney and a cucumber and tomato salad.

Tomato & cucumber salad:
Mix the tomato, onion and cucumber together and serve with the curry.

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