Over the past 2 years I’ve been crazy over ethnic food, and especially Indian recipes. I would always go downtown to find new restaurants and try all their menu! I then started experimenting and always learn more about their spices and techniques. My main inspiration is Jamie Oliver, of course, where I got this recipe from and then changed to my taste.
Ingredients
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- 1 kg chicken leg fillet ,
- 1 heaped tablespoon of finely grated fresh ginger ,
- 3 cloves of garlic, minced ,
- 150 g. thick, greek yogurt ,
- 1 dried red chilli ,
- 2 finely chopped onions ,
- 1 tbsp extra virgin olive oil ,
- 1 tbsp ground coriander ,
- pinch of ground black pepper ,
- 1 tsp turmeric ,
- 1 tsp garam masala ,
- water ,
- 75 g. creamed coconut ,
- salt, to taste ,
- 2 heaped tbsps ground almonds ,
- juice of 1/2 lemon
Instructions
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- Cut the chicken fillets into bite sized chunks ,
- Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight. ,
- Liquidise the chopped onion and red chillies, add a little water if you need to. Blend til smooth. ,
- Heat the olive oil in a pan. ,
- Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat. ,
- Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes. ,
- Add the chicken and the marinade and continue to stir fry for another 10-minutes. ,
- Add the creamed coconut and enough water to just cover the chicken and bring to boil, stirring until the coconut is dissolved. Stir in the ground almonds. ,
- Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes). ,
- Remove from heat, add lemon juice and salt to taste. Mix well.
