I promised you some more Indian curry recipes. So here’s one I prepared this week; it’s not very complicated and doesn’t take long, yet the taste is deliciously rich.
What you need:
- 2 red onions
- 80 g of coriander leaves
- 2 garlic cloves
- 2 small green hot peppers (or half a big one)
- 2 spoonfuls of coriander seeds
- 1 spoonful of ground cumin
- ½ spoonful of ground turmeric
- 1 pinch of saffron
- 500 g of chicken breast
- 400 g of plain yogurt
- 1 spoonful of sugar
- Some olive oil
- This time, quantities are measured with a tea spoon.
- Cut your chicken into little cubes.
- Roughly cut the onions, the garlic cloves, the coriander leaves and the green pepper. If you want a very spicy-hot dish, you can use more than the quantity of pepper I indicated.
- Put them in your food processor and mix them until you’ve got a nice and smooth paste. If your onions aren’t juicy enough, you can add some water.
- Grind your coriander seeds. I recommend you don’t buy ground coriander as the flavour is less rich than when you grind the seeds yourself. And flavour is what we want to achieve.
- Heat a drizzle of oil in a big pan. When hot, add the paste and stir-fry it at medium heat for 10 minutes.
- Add the ground coriander seeds, cumin, turmeric and saffron. Stir-fry for another 5 minutes to allow the perfect development of all these spices.
- Add the chicken cubes, cook for 5 minutes.
- Add the yogurt and sugar, cover the pan and let it simmer for 15 minutes (the chicken should be tender by then).
- Take off the lid, add salt and pepper, give it a last stir and serve.