Chicken Curry

4 Servings
Chicken
Indian
Spicy Curry chicken Chicken Indian

4 skinless boneless cken breasts cubed
16 oz Plain urt
2 tsp grated ger
8 lic cloves crushed
2 tbsp ve oil
1 large white on
4 fresh green chili pers seeded and finely chopped
1/2 tbsp ground in
1/2 tbsp ground iander
1 tsp meric
1 tsp grated ger
1 can onut milk
1 t to taste

1.In a large bowl mix the yogurt, the grated ginger and half the garlic. 2. Mix chicken in with yogurt mixture and refrigerate over night. No less than two hours in fridge. 3. Heat oil in large pan and cook onion till brown about 10 mins. (The darker the sweeter) 4.Mix other half of garlic, half the chilies, the spices while waiting for onions to cook. Add to pan when onions are done. 5. This should make a paste. Slowly add in Coconut Milk while stiring. Cook for about 10 mins or until mixture starts to get really dry. 6. Add chicken yogurt mix. Heat on medium for 30 mins If it's to dry you can add a little water to thin it out. Also try crumbling Feta into it to make it tangy as well as spicy.


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