Chicken Curry - North Indian Style - cooking recipe

Ingredients

1 cup plain yogurt
1 teaspoon cornflour
2 tablespoons oil
2 cups onions, chopped
1 tablespoon fresh ginger, peeled and grated
1 tablespoon fresh garlic, crushed
4 teaspoons green chilies, chopped
12 large chicken thighs, skinned
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon ground cayenne pepper
400 g canned tomatoes, chopped
1/2 cup fresh coriander, roughly chopped
2 teaspoons salt
1 1/2 teaspoons garam masala
1/4 cup fresh coriander, roughly chopped

Preparation

Stir cornflour into yoghurt. Put aside.
In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
Stir in ginger, garlic and chillies. Saute for a further two minutes.
Increase heat to medium-high and add chicken. Brown well.
Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
Reduce heat to low and simmer until chicken is cooked.
Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
Garnish with remaining coriander and serve with rice and/or Indian breads.