Calum and I have been loving Indian food lately, so we thought we would have a shot at making our own from scratch!
Ingredients (for two people):
Two chicken breasts
5 ounces of plain yoghurt
Garam masala
Ground coriander
Salt
Vegetable oil
Large onion
Fresh ginger
Garlic
Cumin
Ground fenugreek
Tomato paste
1 tin of chopped tomatoes
Milk
Recipe:
- Cut the chicken breasts up into small - medium chunks and put to one side
- To a large bowl, add the yoghurt, one tablespoon of garam masala, one teaspoon of coriander and half a teaspoon of salt and mix well
- Add the raw chicken to the yoghurt and ensure all is covered. Cover the bowl with cling film and place in the fridge to marinate for a couple hours
- While waiting for the chicken to marinate, cut up the onion (we had ours finely chopped but large chunks are fine) and grate the ginger
- Once the two hors is nearly up, add one table spoon of vegetable oil into a pot on a medium heat
- Add the onion and cook until softened
- Add a tablespoon of the grated ginger, garlic (we used three teaspoons of lazy garlic), one tablespoon of cumin, one teaspoon of ground fenugreek and half a teaspoon of salt
- Once lightly cooked, add two heaped tablespoons of tomato paste and cook for only a couple seconds
- Add in the chicken along with all the yoghurt into the pot and keep stirring
- After a few minutes, add in a whole tin of chopped tomatoes and half a cup of milk and stir in
- Leave the meal to simmer on a low heat until for about twenty minutes to ensure the chicken is cooked thoroughly
- You can then go on to prepare whatever side you may like to have; I had rice, while Calum had a naan bread bigger than his head!
- Check on the chicken, serve and enjoy!
This is a healthier version than a take away, which is also gluten free.
