Anjum Anand shares her mothers chicken curry recipe.
There are two key tips in this chicken curry recipe, one is to keep stirring the chicken & yoghurt marinade when you pour it into the hot pan until it begins to simmer, this will prevent the yoghurt from curdling.
The second is to prick the chillies and cook them whole, this will prevent them from bursting and allows for the flavour without excessive heat.
|For the Marinade|
|For the chicken|
For the Marinade
1 . Blend the garlic, ginger and yoghurt together
For the Chicken
1 . Cut into small pieces
2 . Pour over the yoghurt
3 . Add the spices, coriander, chilli and cumin
4 . Marinade overnight if you have time or for at least 30 minutes
1 . Saute the chopped onion with the black cardamom pod in oil until soft
2 . Prick and add the green chillies
3 . Add the chicken and the marinade
4 . Stir until it comes to the boil tp prevent the yoghurt from curdliing
5 . Reduce to a simmer and cook off for 5-7 minutes
6 . Add a little water, bring back to the boil, cover reduce and simmer until the chicken is cooked through
7 . Add some chopped coriander and serve with basmati rice