Ingredients
300g boneless chicken (cut into bite-sized pieces)
1 small onion, finely chopped
2 cloves garlic, crushed
1-inch piece of ginger, grated
2 tbsp tomato puree
120g plain yoghurt or cream
120g coconut milk (optional)
2 tbsp butter
1 tbsp vegetable oil
2 tbsp garam masala or curry powder
½ tsp turmeric (optional)
½ tsp cumin
½ tsp paprika
¼ tsp chili powder (optional)
120ml water or chicken stock
Salt and pepper to taste
Coriander for garnish (optional)
Suitable for: Drew&Cole CleverPot
The Method
In a bowl, mix the chicken with 1 tablespoon of yoghurt or cream, 1 tablespoon of garam masala or curry powder, and a pinch of salt. Let it marinate for 30 minutes.
Set your CleverPot to HIGH. Add 1 tablespoon of butter and 1 tablespoon of oil.
Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until the onions are soft and golden.
Stir in the garam masala, turmeric, cumin, paprika, and chilli powder. Cook for 1-2 minutes to release the flavours.
Stir in the tomato puree and cook for another 2 minutes.
Add the marinated chicken to the pot and cook for 3-4 minutes until the chicken starts to brown.
Pour in the yoghurt or cream, and coconut milk if using, along with 120ml water or chicken stock.
Switch to LOW, cover with the lid, and let the curry simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Stir in the remaining tablespoon of butter to give the dish a rich, smooth finish. Season with salt and pepper to taste.
