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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 thighs
4 chicken drumsticks
45 ml oil
1 onion, halved & sliced
2 cloves garlic, crushed
1 x 410 g can chopped peeled tomatoes
250 ml LANCEWOOD® Double Cream Plain Yoghurt or LANCEWOOD® Sour Cream
30 ml sugar
Salt to taste
60 ml coriander, chopped
To serve:
LANCEWOOD® Double Cream Plain Yoghurt
500 – 750 ml cooked rice
2 – 3 naan breads
Chutney
Tomato & cucumber salad:
2 tomatoes, chopped
Half an onion, finely chopped
A 10 cm long piece of cucumber, chopped
Method
Curry:
Mix the flour, spices and salt together. Toss the chicken pieces in the spice and flour mixture to cover it generously. 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 all over. Add the onion mixture. Mix the tomatoes, yoghurt and sugar together. Pour over the chicken and season with salt to taste. Cover and simmer over 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 cucumber and tomato salad.
Tomato & cucumber salad:
Mix the tomatoes, onion and cucumber together and serve with the curry.
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