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Lancewood Creamy Chicken Curry
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Lancewood Creamy Chicken Curry

Ingredients

30 ml oil
1 onion(s) , chopped
250 ml chicken stock
5 ml ginger powder
salt & freshly ground black pepper  to taste
400 g canned chopped peeled tomatoes
15 ml cumin powder
30 ml dried curry leaves
15 ml turmeric
250 ml LANCEWOOD® Double Cream Plain Yoghurt
4 chicken breast(s) , chopped

 

To serve:

LANCEWOOD® Double Cream Plain Yoghurt
fresh coriander

Method

Heat the oil in a large pot and add the onion. Gently fry for 5 minutes, or until soft.

Pour in the chicken stock and add the ginger powder and seasoning. Pour in the chopped tomatoes and add the cumin, curry leaves, turmeric and yoghurt. Add the chicken and mix well.

Leave to simmer for 40 minutes.

Serve with yoghurt and fresh coriander.

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