RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

 

INGREDIENTS:

Chicken Thighs

  • 1kg Coles Chicken Thigh
  • 4 Tablespoons Jalna Biodynamic
  • Yoghourt (alternatively Greek Yoghourt)
  • 1 tspn Coles Ground Turmeric
  • 1 tspn Coles Ground Cumin Seeds
  • 1 tspn Coles Ground Coriander
  • 1 tspn Coles Ground Garam Masala
  • ½ tspn Coles Chilli Flakes

Curry Sauce

  • 3 tbsp Ghee (or EVOO)
  • 1 diced Brown Onion
  • 4 cloves of finely chopped garlic
  • 3 inch piece of Ginger finely grated
  • 1 tspn Coles Ground Turmeric
  • 1 tspn Coles Ground Cumin Seeds
  • 1 tspn Coles Ground Coriander
  • ½ tspn Coles Chilli Flakes
  • 1 tin Crushed Tomatoes
  • 1 pinch Salt
  • 200ml Coles Thickened Cream

METHOD:

Chicken Thighs

  • First step is to marinate our Coles Chicken thighs. Put them into a large bowl and add 4 tablespoons of Jalna Biodynamic Yoghourt. Then add all the spices, 1 tspn of Ground Tumeric, 1 tspn of Cumin, 1 tspn of Ground Garam Masala, 1 tspn of Coriander Powder, ½ tspn of Chilli flakes or to taste. Mix all together to make sure Chicken thighs are fully coated in the yoghourt and spices. If you’ve got the time, put the bowl unwrapped in the fridge for 12-24hours to marinate. This will tendorise the meat and add loads of flavour to the chicken. If you only have 20mins that’s also fine.

Curry Sauce

  • Start the sauce by adding 3 tablespoons of Ghee to the pan (or EVOO) then add 1 diced brown onion and begin frying that off. Next add four cloves of finely chopped garlic. Add piece of ginger finely grated. Fry off the mixture while stirring. Add a tspn of Ground Turmeric, Ground Cumin, Ground Coriander, Ground Garam Masala and half a tspn of Chilli Flakes or to taste. Keep mixing and toast off all the spices. Next add in 1 tin of crushed tomatoes and a pinch of salt, warm through the mixture then add 200ml of Coles Thickened Cream. Finish off with two tbsp of yoghourt and 6 cardamom pods. Let simmer. Grill the chicken through on another pan and then add to the curry mixture. Transfer into a large bowl. Add a few streaks of yoghourt to the top of the dish. Place fresh coriander on top, serve and enjoy!

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