Madhur Jaffrey – “This curry is a favourite among the Ismaili Muslims of Kenya. It has an exquisite flavour and may well be one of the best chicken dishes I have ever eaten.”
- 7½ cm piece of fresh ginger, peeled and coarsely chopped
- 5 garlic cloves, peeled and coarsely chopped
- 2 tsp lemon juice
- 4 chicken Marylands, skinned and separated into drumsticks and thighs (You could also use 8 skinned drumsticks.)
- 1 medium tomato, about 140g, chopped
- 90g fresh coriander, leaves and stems
- 2-3 green chillies, coarsely chopped
- 1 tsp tomato puree
- 3 tbs* oil
- 250 mls natural yoghurt
- Put the ginger, garlic, ¼ tsp salt, 2 tbs* water and the lemon juice in a blender. Blend until smooth.
- Place the chicken in a bowl. Pour the ginger mixture over the top and rub in.
- Cover the bowl with plastic wrap and allow to marinate for, at least, 30 minutes and up to 24 hours.
- Put the tomato, coriander, chillies, tomato puree, ¾ tsp salt and 2 tbs* of water in the blender. Blend until smooth.
- Pour oil into a non-stick fry pan and, when hot, add the chicken together with the marinade and fry, stirring until the chicken is lightly browned (about 10 minutes).
- Add the tomato mixture and continue to cook and stir until the sauce thickens (about 10 minutes).
- Add the yoghurt. Stir and cook until you have a thick sauce edged with oil (approx. 4-5 minutes).
- Cover the pot with the lid and reduce the heat to as low as possible. Cook for 5-10 minutes, until the chicken is cooked to your liking.
- Serve with rice.