John Myers
Chicken Curry with Rice and Chapati
The perfect chicken curry with rice and chapati recipe with a picture and simple step-by-step instructions.
- For the chicken curry
- 750 g Chicken meat, cut into pieces
- 200 g Natural yoghurt
- 2 Onions, finely chopped
- 2 Tomatoes
- 1 tsp Ginger (very finely chopped)
- 1 tsp Clove of garlic (very finely chopped)
- 150 g Unsalted cashew nuts
- 1 tsp Cumin
- 1 tsp Fenugreek
- 2 tsp Tsp garam masala
- 1 tsp Turmeric
- 2 Cardamom pod
- 3 Cloves
- 2 Bay leaf
- 0,5 tsp Anise
- Salt
- Oil or ghee
- Coriander for garnish
- For the chapati:
- 500 g Flour
- 200 ml Lukewarm water
- 200 ml Milk lukewarm
- Salt
- Oil
- For the chicken curry: cover the cashews with water and let them soak; Then puree to make a paste. Mix the yogurt with salt and 1 teaspoon turmeric. Marinate the chicken in the yogurt mixture. Cover the bottom of the pan with plenty of oil or ghee and heat it up. First add the ginger and garlic to the oil, then add the onions and let them caramelize.
- Add the remaining spices and fry until the spices separate from the oil. Add the finely chopped tomatoes and fry. Add the chicken and simmer for about 15 minutes, stirring occasionally. Then add the cashew paste and bring to the boil again. Garnish with coriander and serve.
- For the chapati: knead all ingredients, shape into balls and roll out. Fry until golden brown on both sides with a little oil.
Facebook Comments