Creamy Chicken Curry
2 tablespoons oil
1 onion, finely sliced
1 bay leaf
1 cardamom pod
1 star anise
1 cinnamon stick
1 teaspoon whole cumin/jeera
1 heaped teaspoon crushed garlic
1 teaspoon ground coriander
1 teaspoon ground fennel/barishap
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 red chilli
1 teaspoon salt (or to taste)
400 grams of chicken fillets cut into cubes
2 tablespoons double cream yoghurt
10 grams of chopped coriander
Step 1: Place a medium sized pot over a medium heat.
Step 2: Add oil.
Step 3: Add onion, and whole spices and sauté until onions are soft.
Step 4: Add tomato sauce, ground spices and salt.
Step 5: Cook for 30 seconds to 1 minute, constantly stirring.
Step 6: Add chicken and 1 cup of water.
Step 7: Cover with a lid and cook for 10 to 15 minutes or until the chicken is tender.
Step 8: Add yoghurt and coriander and cook for a final 2 minutes.
Serve hot with basmati rice or roti.