Creamy chicken curry

Creamy chicken curry



Ingredients:


• 25g plain flour


• 3 tsp garam masala or mild curry powder


• 500g chicken breasts, skinned and cut into strips


• 2 tbsp vegetable oil


• 25g butter


• 1 onion, sliced


• 1 tsp cumin seeds


• 1tsp fennel seeds


• 2 bay leaves


• 400g tin pealed tomatoes


• 2 garlic cloves, crushed


• 1tsp turmeric


• 1 green chilli, finely chopped


• 250g natural yogurt


• 15g fennel fronds or coriander leaves


Method:


Mix together the flour and 2 tsp garam masla or curry powder with some salt and pepper in a dish. Dredge the chicken in this mixture, shaking of any excess. Heat 1 tsb oil and half the butter in a large frying pan and fry the chicken, in batches if necessary, for 2 minutes on each side. Remove from the pan and set aside.


Heat the remaining oil and butter in a sauce pan and saute the onions over a gentle heat for 5 minutes, until soft. Add the cumin seeds, fennel seeds and bay leaves and cook for 1-2 minutes. Add the tomatoes, garlic, turmeric and remaining curry powder or garam Marsala and cook for around 10 minutes until the mixture becomes thick. Add the chilli and chicken and simmer for 15 minutes until everything is cooked through. Serve with yogurt and fennel fronds or coriander leaves.