I was so impressed with myself when I made this curry, as I just whacked a load of ingredients together and it worked perfectly. It actually tastes like a proper India take-away!
For the sauce you will need:
2 spring onions, chopped
1 tsp groundnut oil
1/2 tsp sesame oil
2 tsp vegetable oil
2 tsp mango chutney
1 tsp curry paste (I use Patak's Korma paste)
3 garlic cloves
1 thumb sized piece of ginger, grated
2 tsp lemon juice
2 tbsp peanut butter
1 tbsp tomato puree
1 tsp cinnamon
1 tsp curry powder
chilli flakes to taste1 tsp ground ginger
4 whole coriander seeds
seeds of 2 cardamon pods
1 tsp coriander powder
1 tsp turmeric
1 handful of fresh coriander, stalks included
pepper
200g runny yoghurt
2 chicken breasts, cut into pieces
1 onion, sliced
Place all the ingredients for the sauce, except the yoghurt in a mixing bowl and grind up with a hand blender or food processor. Once it resembles a smooth paste, mix in the yoghurt to form a light yellow sauce. You can either marinade the chicken in the sauce in the fridge for a while, or cook it straight away with the onions. Fry the onions brielfy in a little oil before placing the chicken and sauce in a large frying pan. Cook for about 20 minutes, adding some water to make it more saucy.
Enjoy!
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