Allergy free Chennai chicken curry recipe (Indian)

Ingredients

• 1 double chicken breast, chopped into 3cm pieces
• 2 tbsps olive oil
• 1 large onion, sliced
• 1 cm piece fresh ginger, grated
• 1 clove garlic, crushed to a paste
• 2 tomatoes, peeled and chopped
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp garam masala
• 2 tbsp lime juice or 2 tbsp lemon juice (optional)
• ½ tsp salt
• 1 cup goat’s milk
• ½ cup water
• 3 medium potatoes, chopped into 2-3cm pieces
• ½ cup coriander leaves (optional)

Method

• In a non-stick pan heat the oil and fry the onions until they are light brown in colour.
• Add the ginger, garlic and tomatoes and fry for 2 minutes.
• Add the turmeric, chilli and garam masala powders.
• Cook while stirring for 2 minutes.
• Remove the pan from the heat and allow the mixture to cool.
• In a blender, blend the spice mix to a smooth paste
• Add the goat’s milk and mix well.
• Place chicken in a non-metallic bowl, add the lime or lemon juice and give the chicken a quick stir to coat it in juice.
• Add the spiced paste and make sure that all of the chicken is coated with the mixture.
• Allow the mixture to marinate for 15 minutes.
• Reheat the pan.
• Add the chicken and marinade to the hot pan and stir well.
• Add the potatoes and water and mix again.
• At this point taste the sauce and adjust the salt, to your taste.
• Reduce the heat and cover the pan.
• Stir every so often to avoid burning.
• Cook 10 minutes.
• Add and stir in the coriander leaves and cook for a further 5 minutes.