Murg Dahiwala (Chicken Curry with Yogurt)

Ingredients:

1 Mishra’s Curry Cube

300g chicken thigh fillets, cut into 4cm chunks

2 tbsp oil

Spices: 2 cloves, 4cm cinnamon stick, 2 dried chillis, 3 cardamom pods (bruised), 1 bayleaf

I medium onion, finely chopped or pureed

2 cloves garlic, minced

2cm root ginger, minced

1 small ripe tomato, finely chopped

½ cup yogurt

¼ cup of water

Chopped coriander leaves for garnish, optional

Step one

Heat the oil in a medium heavy-based pan and fry the spices over a medium to high heat, then add the onion and cook it over a medium heat for about 10 minutes or until it has softened and browned. Add the minced garlic and ginger, stir and cook for about 2 minutes. Add the Curry Cube and stir in well.

Step two

Mix in the tomato and cook for about 5 minutes or until the oil separates, then add the chicken and coat it in the sauce in the pan. Whisk the yogurt and water together first (to prevent it separating during the cooking) then add this mixture to the pan. Bring to the boil, reduce to a simmer and cook for 15 minutes or until the chicken pieces are cooked and the sauce has thickened a little.

Step three

At the end of the cooking time, add extra salt and pepper if needed. Sprinkle over the chopped fresh coriander if using. This chicken curry goes well with rice and/or Indian breads.