Easy Masala Chicken Curry

Curry is definitely one of my all-time favourites! Easy and quick to make, it adds some colour to your daily routine. Here is a delicious recipe for a quick and easy masala chicken curry you'll love!

Ingredients - serves 3

400g chicken filet

1 can chopped tomatoes

1 small onion

2 garlic cloves

1 piece of ginger - size of a thumbnail

1 tsp. garam masala

180g rice

100g greek yoghurt

2 tbsp. grounded almonds

some sesame oil

salt & pepper

Method

Cut the chicken filet into cubes. Mix yoghurt with garam masala spice and season well with salt and pepper. Add the chicken to the yoghurt and combine. Cover and store in the fridge for at least 30 minutes - better over night.

Peel onion, garlic cloves and ginger. Grate ginger, crush garlic cloves with the back of a knive and chop onion and garlic finely. Heat some oil in a large pan, add onions to the pan and cook for 2-3 minutes, until translucent. Add in ginger and garlic and cook for another minute. Cook rice and set aside.

Now add the chicken & the marinade to the pan and brown for 2 minutes. Add in the canned tomatoes with the tomato juice and fill up with 150ml water. Combine and simmer for about 10-15 minutes at medium heat, until creamy. Season well with salt and pepper. Stir in grounded almonds and allow to infuse. Serve with rice.