30 minutes. A Classic Curry Made From Scratch. Blender Required.
400g skinless free range chicken thighs
1 medium onion
1 green chilli
2cm piece of ginger
2 cloves of garlic
1/2 tablespoon brown sugar
1 tin chopped Italian chopped tomatoes
4 dried curry leaves
100g natural yoghurt
3/4 cup long grain rice
2 roti bread
1/4 tablespoon chilli powder
1/2 tablespoon tumeric
1 tablespoon garam masala
Using absorption method, cook the rice. Place in saucepan with 1.5 cups of cold water, and bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside minimum of 15 minutes.
Prepare chicken & vegetables
Peel, halve and slice onions and ginger into 0.5cm pieces. De-seed chilli, roughly chop and set aside. Chop chicken into large bite size pieces.
Heat enough olive oil to cover the base of a pan (non-stick if you have one) over medium heat. Add the onion, chilli and ginger and crushed garlic. Cook until the onions begin to soften (approx. 2-3 minutes). Add spice mix and sugar and cook for 30 seconds; keep stirring to coat the onions. Add tinned tomatoes, season with salt, stir and cook for a few minutes. Move sauce to a food processor and blitz until smooth. Add 1 tablespoon of olive oil into the pan used to cook the sauce and brown chicken on a medium to high heat until lightly coloured. Pour the sauce back into the pan and add the curry leaves. Simmer for 10 minutes, or until chicken is cooked. Stir through yoghurt and remove from heat.
Heat roti & serve
For the best results place roti in a hot dry pan for 30 seconds or 40 seconds in microwave. Place rice and curry on plate and serve with roti.
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