4.5
(16)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Combine the chicken, yoghurt and half the curry paste in a glass bowl. Season. Cover and place in the fridge for 4 hours to marinate.
Step 2
Heat 2 tablespoons oil in a saucepan over medium heat. Add curry leaves. Cover. Cook for 1 minute or until aromatic. Stir in capsicum, onion, chilli, garlic and ginger for 5 minutes or until golden. Stir in the remaining curry paste for 2 minutes or until aromatic. Add stock, tomato and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce thickens slightly.
Step 3
Heat remaining oil in a large frying pan over medium heat. Cook chicken, in 2 batches, for 5 minutes or until lightly charred. Add to sauce. Simmer for 15 minutes or until cooked through. Stir in cream and lemon juice for 5 minutes. Serve with rice and pappadums.
Your folders
taste.com.au
100 minutes
Your folders
cafedelites.com
30 minutes
Your folders
cooking.nytimes.com
Your folders
simplyrecipes.com
4.6
(94)
20 minutes
Your folders
pinchofyum.com
4.7
(93)
15 minutes
Your folders
foodnetwork.com
4.8
(362)
35 minutes
Your folders
bonappetit.com
4.1
(1.1k)
Your folders
twosleevers.com
4.8
(152)
20 minutes
Your folders
allrecipes.com
4.4
(3.0k)
50 minutes
Your folders
sortedfood.com
Your folders
food.com
5.0
(412)
30 minutes
Your folders
twopeasandtheirpod.com
4.8
(19)
25 minutes
Your folders
cafedelites.com
Your folders
highlandsranchfoodie.com
5.0
(1)
60 minutes
Your folders
mongoliankitchen.com
3.5
30
Your folders
manusmenu.com
30 minutes
Your folders
tastesbetterfromscratch.com
5.0
(17)
35 minutes
Your folders
askchefdennis.com
5.0
(33)
30 minutes
Your folders
bellyfull.net