Ingredients
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Method
- 1
Mix the chicken with the yoghurt, turmeric and salt. Leave for 15 minutes while you chop the onions.
- 2
Heat 1 tbsp oil in a large pan. Fry the finely chopped onions for 10 minutes until deep golden.
10 min - 3
Add the garlic and ginger and cook for 1 minute, then the cumin, coriander and chilli powder. Add the tomatoes and cook for 5 minutes until soft.
5 min - 4
Add the chicken and its yoghurt. Cover and cook gently for 20 minutes, stirring now and then, until the sauce is thick and the chicken is cooked through.
20 min - 5
In a small pan heat the rest of the oil and fry the onion wedges over a high heat for 4 minutes until they have charred edges but still have a bite.
4 min - 6
Stir the onion wedges and garam masala into the curry. Scatter over the coriander and serve with rice or chapatis.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.