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“Forget takeaways indulge yourselves with a classic rich curry of chicken marinated in yogurt, cream and spices.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix together the ingredients for the marinade, adding the chicken. Fold the marinade with the meat until it is well coated. Cover and refrigerate for 30 minutes to 1 hour.
  2. When ready to cook, begin the sauce. Heat the oil in a large pan or wok and fry the onions for 7 minutes or until they are lightly browned.
  3. Add the turmeric, cumin and salt, followed by the fenugreek, if using, and cook, stirring, for 1 minute. Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes quite thick.
  4. Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.
  5. Serve the curry hot with naan bread and an onion and green leaf salad.

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