I will be making a beef dish soon, for you to try at home.
Ingredients:
Part one:
2 boneless chicken breasts( cut into bite sizes)
1 pinch of salt
1 pinch of blackpepper
2 teaspoons of lemon juice, or 1/2 a real lemon
1 pinch cayenne pepper.
Part two:
1 tablespoon olive oil
1 small onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon paprika
1 teaspoon ground cinnamon
1 bay leaf
3 tablespoon curry powder
1/2 teaspoon white sugar
1 tablespoon tomato paste
1 cup plain yoghurt
3/4 cup coconut milk
salt to taste
Prior preparations:
Place your chicken pieces in a bowl. Marinate with a pinch of salt, a pinch of black paper, a pinch of cayenne pepper and lemon juice. (I added some chilli on mine for extra hotness). Mix well. Cover with cling film, and place chicken in the fridge for about 15 minutes.
In another bowl, mix in your 3 tablespoon of curry powder, 1 teaspoon of ground cinnamon, 1 teaspoon of paprika, 1/2 teaspoon of white sugar and 1 bayleaf. Set aside.
Cook:
Set your cooker on medium heat. Heat olive oil in pan and add onions. Cook until onions are soft and translucent (p.s, mine are slightly burnt, lol).
Add 1 teaspoon of ginger, and 1 teaspoon of garlic. Stir and cook for 2 minutes.
Add your spice mix. Stir well.
Cook onions and spice mix for 2 minutes.
Add 1 tablespoon of tomato paste, 1 cup of plain yoghut, and 3/4 cup of coconut milk. Mix well.
Add your chicken and mix well. Bring the curry to boil(bubble). Reduce the heat to medium low, and cover pot and let the curry cook for 20 minutes. You can stir from time to time.
After 20 minutes, taste your curry. Add salt if needed. If food is too spicy, add water and 1/2 teaspoon of sugar. (if you add water, increase cookers heat to bring the curry to boil, then reduce it again to medium low)
Cover the pot and cook for another 20 minutes, untouched.
You are done. Serve with rice or paratha. This amount is enough for two days!
Enjoy!
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