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Categories:Viewed: 8 - Published at: 4 years ago
Ingredients
- 4 Chicken thigh (bone-in)
- 100 grams Yogurt
- 2 Onions
- 1/2 Apple
- 2 clove Garlic
- 1 piece Ginger
- 1 Bay leaf
- 1 tbsp Curry powder
- 1/2 box Store-bought curry roux (medium-hot to hot)
- 500 ml Water
- 50 ml Canned tomatoes (tomato puree)
Method
- Cut the garlic in half and rub the cut end on the chicken thighs to season.
- Evenly rub in the salt, pepper, and curry powder.
- Pour the yogurt on top, and leave overnight in the fridge.
- Finely chop the garlic and onions.
- Heat oil in a frying pan and fry the garlic and onions over a low heat until light golden brown.
- Transfer to a plate and set aside.
- Fry the yogurt-marinated chicken thighs in a different pan to brown both sides.
- Add water, canned tomatoes, fried onions and the bay leaf to this pan and simmer over low heat for 30 minutes-1 hour.
- (Add water if needed.)
- Add curry roux and grated apple and simmer further, stirring occasionally.
- It's done.
- The onion should be completely cooked down.
- Arrange the chicken thigh in the center of the plate when serving.
