Hot Chicken Curry

Name: Hot Chicken Curry
Ingredients: 1 teaspoon turmeric; 2 limes, juiced; 5 cloves garlic, finely chopped; 10 cm fresh ginger, finely chopped; 6 chicken legs, skinned and cut into thighs and drumsticks; 1 tablespoon butter; 2 red onions, sliced; 350 ml plain yogurt; 1 bunch fresh coriander; 1 bunch fresh dill; 1 bunch of fresh mint; 4 fresh green chilies, chopped; vegetable oil; salt and pepper

14 ingredients

11 steps

Ingredients

1 teaspoon turmeric
2 limes, juiced
5 cloves garlic, finely chopped
10 cm fresh ginger, finely chopped
6 chicken legs, skinned and cut into thighs and drumsticks
1 tablespoon butter
2 red onions, sliced
350 ml plain yogurt
1 bunch fresh coriander
1 bunch fresh dill
1 bunch of fresh mint
4 fresh green chilies, chopped
vegetable oil
salt and pepper

Directions

1

Mix the turmeric, lime juice, the garlic, ginger, a bit of salt and some oil in a big bowl.
2

Put the chicken pieces in the bowl, stir to coat and then leave to marinate for an hour.
3

When the meat is ready, heat a bit of oil and the butter in a large pot.
4

Put in the onions and saute for a couple minutes until soft.
5

Add the chicken pieces to the pan and cook for another 10 minutes, stirring occasionally and monitoring the heat to make sure that nothing starts to burn.
6

Pour in the yogurt and give everything a good stir.
7

Bring the dish to a simmer and cook very gently for 10-20 minutes until the chicken is done.
8

Meanwhile, chop the herbs and then put them in a blender along with the green chillies and 150ml of warm water.
9

Blend until you have a smooth, green sauce.
10

Stir it into the chicken and heat through gently.
11

Taste and season, then serve over basmati rice.