50g (1.7 oz) butter
3 green cardamom pods, lightly crushed
1 cinnamon stick
1 tbsp finely grated ginger
2 garlic cloves, finely grated
1 cup tomato puree or tomato passata
½ tbsp Kashmiri red chilli powder*
1 tsp sweet paprika
1 tbsp sugar
1 tsp sea salt
½ cup cream
2 tbsp natural yoghurt mixed with 2 tsp water, to serve
dried mint or kasoori methi, to serve
naan or roti bread, to serve
slices of red onion, green chillies & lime wedges, to serve
Marinated chicken:
500g (1 lb) chicken thigh fillets, cut into large, bite-sized pieces
1 tbsp lemon juice
2 tsp Kashmiri red chilli powder
½ tbsp sweet paprika
1 tsp sea salt
½ cup natural yoghurt
½ tbsp finely grated ginger
1 tbsp finely grated garlic
2 tsp garam masala
1 tbsp vegetable oil
1 tbsp melted butter
Best curry he's ever eaten
My British husband Steve is a curry aficionado and he said this is the best curry he has ever eaten.
So yummy
First recipe I made from your cookbook! My whole family loved it!!! I’ll make it again
sadly I couldn’t find sweet paprika and used regular kind instead. Still came out fabulous!!!
Delicious!
I have been searching for a simple and tasty curry recipe and my husband deemed this one a “repeat!”. As I have littles, the only adjustments I made were to double the recipe and increase the paprika a bit as I did not use the chili. This will definitely be a regular for our family—highly recommend!