Ingredients for 5 servings:
1. 1 1/2 green chilies
2. 2 onions, peeled and sliced
3. 1/2-1 inch fresh gingerroot
4. 4 garlic cloves
5. 1 teaspoon turmeric
6. 1 teaspoon garam masala
7. 2 teaspoons coriander
8. 1 teaspoon salt
9. 3 tablespoons vegetable oil
10. 6 tablespoons yoghurt (plain)
11. 10 chicken pieces, peeled and cubed (breast is better)
12. 600 ml water
Directions:
1. Grind chilli, onions, garlic and ginger until smooth, adding water if necessary.
2. Heat oil and add paste.
3. Stir fry until golden, about 15/20 minute.
4. Add garam masala, turmeric, coriander and salt, stirring and cooking for another 3 minutes
5. Add yoghurt – 1 tbls at a time – stirring well after each spoonful.
6. Cook until moisture has evaporated, and sauce is a rich brown colour.
7. Add chicken pieces and cook, turning frequently to coat with sauce.
8. When golden – add 600ml water, stir well then cover and simmer gently for 20 minutes.
9. Serve with rice.
Enjoy your meal!