Murgh Chicken Masala

A delicious spicy Indian curry with fresh ginger, spices and coriander in a coconut and tomato sauce.

Murgh masala

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Drizzle a little olive oil in a pan. Chop the onion and garlic and gently fry in the pan for a few minutes. Add the spices (1 tsp of ground coriander, 1 tsp of cumin, 1 tsp of turmeric and half a tsp of cayenne pepper, 1 tsp of garam masala) and approximately 1 inch of finely sliced ginger and stir making sure they don’t burn. Slice the chicken breasts and add to the pan along with 400 ml can of coconut milk, half a 400 ml can of tomatoes, half a finely sliced chilli, salt and pepper and a tablespoon of mango chutney.  Cover the pan and gently simmer for 30 minutes.

Murgh masala

Boil your kettle and cook your rice. To make the yoghurt dressing mix 150 ml of plain yoghurt with a good squeeze of lemon juice, and about 3 stems of chopped up coriander. Serve with a naan bread and some mango chutney. And a nice glass of cold beer! Delicious.

Murgh masala

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