The original recipe was meant to have ALOT of oil in it, which I missed out. The chicken was meant to be fried in 2 tbsp oil. I also used more chicken than the original recipe – there was plenty of marinade to spare. In fact – there was too much marinade – perhaps the oil and marinade work well together to form a sauce as in the original recipe – ?
Anyway, I kept back a bunch of the marinade (I would make much less next time) and cooked as per below. It was tasty for sure, and the consistency was OK. I think husband and I were slightly put off because it looked like it might have meant to be a korma – but clearly wasn’t. So next time would use less marinade and cook quickly to mak it a drier curry – which, I must say, I thought it was meant to be.
However, it was yummy and the chicken was very moist.
The fresh herbs stirred in right at the end were superb. I never usually bother doing that when I’m cooking, but it does make all the difference.
500g chicken breasted, cubed
1 tsp garam masala
handful fresh coriander
6 tbsp natural yoghurt
1 lemon, juiced
2 garlic cloves, finely chopped
½ tsp turmeric
1 tbsp paprika
3 cardamoms, crushed with husk removed
½ tbsp salt
1 tbsp ground chilli
1 tbsp cumin
Mix marinade ingredients. Mix in chicken. Marinade for at least two hours.
Fry in Fry Light in a non-stick pan. When the chicken is cooked through add the garam masala and coriander.