This delightful dish will bowl you over with its perfect combination of spices and yoghurt. With aromatic golden chicken pieces swimming in an incredible curry sauce, this dish pairs perfectly with Naan or rice.
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10 pieces chicken
2 packets Brahim’s masala curry
1 onion, diced
1 cm ginger, sliced
2 stalks curry leaves
2 cm cinnamon stick
3 tbsp. ghee (clarified butter)
½ cup cashews
2 potatoes, quartered
2 cups Water
1 handful coriander, chopped finely
½ cup yoghurt
2 green chili (chopped finely)
Heat the ghee and stir-fry the onion, ginger, spices and cashews until fragrant.
Add the masala curry paste, chicken and let it shrink.
Add water, potatoes and cook until the chicken is soft.
Add the coriander leaves, green chili and tomatoes.