Ask any Englishman and most of us do love a good curry, but it must be an Indian curry, the most popular takeaway food in the UK. Over 200 years ago the first ‘curry house’ opened and it’s been a British food staple ever since and Indian cuisine has become a $5 billion a year industry. In fact, London has more Indian restaurants than Mumbai and Delhi. But one can’t just live on takeaway food, (well, my friends might beg to differ) because I prefer to make it myself so I know what ingredients I’m eating, so, this started my quest to find my own ‘takeaway’ recipe.
I’ve created a video so you can see the recipe being made. Just press play!
- 2 pounds boneless skinless chicken breasts cut into large cubes
- 5 ounces plain yogurt 2/3 cup
- 1 tablespoon garam masala
- 1 teaspoon coriander
- 1 teaspoon salt divided
- 1 1/2 tablespoons vegetable oil
- 1 large onion cut into large pieces
- 1 tablespoon fresh ginger grated
- 3 cloves garlic grated
- 1 tablespoon cumin
- 1 teaspoon ground fenugreek
- 2 tablespoons tomato paste
- 1-14 oz can tomato sauce
- 1/2 cup milk
- 3 tablespoon fresh cilantro optional, chopped
To a large bowl add the yogurt, garam masala, coriander and 1/2 teaspoon salt, mix well.
Mix in the raw chicken pieces to the yogurt, cover and refrigerate for 2 hours.
After 2 hours remove from the refrigerator.
To a large saucepan add the vegetable oil over medium heat.
Add the onions and cook until softened, about 5 minutes.
Add the grated ginger, garlic, cumin, fenugreek and 1/2 teaspoon salt.
Stir the spices into the onions until well mixed and cook for 1 minute, stirring often.
Stir in the tomato paste and cook for a few seconds while stirring.
Add the chicken and yogurt that has been marinating, stir.
Add the milk and tomato sauce, mix well.
Simmer on low heat uncovered until sauce thickens and the chicken is cooked and tender, about 15 minutes.
Serve over basmati rice and garnish with cilantro with a side of naan bread.