Ingredients
Method
A bit of this, a bit of that
- Chicken thigh/breast chopped into chunks - 750g
- Onken Greek Style Natural Set Yogurt - 4 tbsp
- Medium curry powder - 2 tbsp
- Cayenne powder - 2 tsp
- Sunflower Oil - 1 tbsp
- Medium white onion - 2
- Garlic and ginger paste - 1 heaped tbsp
- Chopped tomatoes - 400g
- Cumin powder - 2 tsp
- Coriander powder - tsp
- Red lentils - ½ cup
- Onken Natural Set Yogurt to finish
Step-by-step
- 1 Add the chopped chicken, 1 tbsp medium curry powder, 4 tbsp Onken Greek Style Natural Set Yogurt and 2 tsp cayenne pepper to a large bowl and mix well. Set aside in the fridge for at least 30 minutes but can be done 24 hours ahead.
- 2 Chop 2 white onions.
- 3 Fry onions in sunflower oil until soft then add 1 heaped tbsp garlic ginger paste, 2 tsp cumin, 2 tsp coriander and 1 tbsp medium curry powder and mix well.
- 4 Add red lentils and mix well so the lentils are coated in the spices then add 400g chopped tomatoes, mix well and allow to cook for a couple of minutes. If It starts to dry up, add some water.
- 5 Add the marinated chicken and 400ml water. Cover then cook on medium heat for about 15 minutes then another 15 minutes uncovered.
- 6 Turn off the heat and finish with a spoonful of Onken Natural Set Yogurt and mix in for a creamy texture.
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