Ingredients
4 x Tablespoons Olive oil
500g Chicken Thighs
200ml Longley Farm Natural Yogurt
2 Bay leaves
4 Garlic Farm Garlic cloves crushed
2 Medium Onions chopped
2 Tablespoons Garam Masala
1 Tablespoon Curry Powder
2 Tablespoons Turmeric
50g Ground Almonds
3 Cardamom Pods
1 Tin Tomatoes
2 Tablespoons Tomato Paste
1 Tablespoon Cumin Seeds
Fresh Coriander to taste
1 Tablespoon Fresh Ginger peeled and diced
2 Red Chilli chopped
Salt to taste
Method
- Heat the oil in a saucepan. When hot add the onions, garlic, chilli, ginger and cardamom pods. Fry for 5 minutes then add the cumin seeds, turmeric, garam masala, curry powder, bay leaves, tinned tomatoes and tomato paste. Bring to boil and simmer gently for 5 minutes, stirring continuously.
- Add the chicken, yogurt and almonds. Bring to a simmer and cook over a low heat for about 15 minutes or until the chicken is cooked through. Add fresh coriander to taste.
- Serve immediately with rice and/or naan bread.