Yellow Chicken Curry

Ingredients

• Bone-in chicken pieces (750 g)
• Plain yogurt for marinade (90 g)
• Turmeric (three quarter tsp)
• Ground cumin (1 tsp)
• Ground coriander (1 tsp)
• Garam masala (1 tsp)
• Chili powder (quarter tsp)
• Salt (1 tsp)
• Neutral oil (2 tbsp)
• Whole cloves (3)
• Bay leaf (1)
• Cinnamon stick (half)
• Green cardamom pods, lightly cracked (3)
• Onion, finely chopped (1.5)
• Garlic cloves, minced (3)
• Fresh ginger, grated (1 tbsp)
• Tomato chopped or 2-3 tbsp passata (half small)
• Plain yogurt for base (30 g)
• Hot water (200 ml)
• Fresh cilantro to serve

Instructions

1. 1

   Score chicken with deep cuts. Mix marinade yogurt with quarter tsp turmeric, half tsp garam masala, quarter tsp chili powder, half tsp salt. Coat and marinate at least 1 hour.

2. 2

   2

3. 3

   Heat oil over medium-low. Toast whole spices: bay leaf 20-30 sec, cinnamon 15-20 sec, cardamom 15 sec, cloves 10 sec.

4. 4

   3

5. 5

   Add onion with a pinch of salt. Cook over medium until deep golden brown, 15-20 min.

6. 6

   4

7. 7

   Add garlic and ginger, stir 1 min. Add remaining spices. Cook 1 min.

8. 8

   5

9. 9

   Add tomato/passata and cook 5-7 min. Temper base yogurt: spoon 2 tbsp hot masala into yogurt, mix, then pour back into pan on low. Cook gently 3-4 min until oil separates.

10. 10

    6

11. 11

    Increase to medium-high. Add marinated chicken and sear 6-8 min until marinade dries.

12. 12

    7

13. 13

    Lower heat, cover and rest 3-4 min. Meanwhile heat the water separately.

14. 14

    8

15. 15

    Add just enough hot water to partially cover chicken. Bring to a boil then simmer covered 35-45 min until tender.

16. 16

    9

17. 17

    Uncover and simmer 5-10 min to reduce. Taste and adjust. Garnish with cilantro.