Green Chilli Chicken Curry (4)
Ingredients
Instructions
  1. Put the yoghurt and garam masala in a large mixing bowl. Add the chicken and stir until well coated. Leave to marinate in the fridge for 2 hours or overnight.
  2. Put the garlic and chilli in a blender with a splash of water and blend to a smooth paste, then set aside. Put the green chillies and fresh coriander into the same blender along with 3 tbsps water and blend to a smooth paste. Set aside.
  3. Heat the oil in a heavy based non stick saucepan over a medium heat. Add the bay leaves and cinnamon stick then when they start to sizzle add the onions. Fry for 10 minutes, stirring often, so that they colour evenly. Add the garlic and ginger paste and fry, stirring, for another minute.
  4. Add the tomato puree, turmeric and ground coriander and fry for a minute. Add the marinated chicken pieces, stir well and fry for 6-7 minutes as they seal and become coated in the masala.
  5. Season to taste then reduce heat to low, cover and cook for 25 minutes, stirring once or twice to prevent sticking.
  6. Finally add the chilli and coriander paste together with about 3 tbsps water. Simmer for 5 minutes more. Finish with a squeeze of lemon and serve with rice, dal and vegetables.