Gar-lee curry
A delicious recipe on YumPlanner
By Stuart Radforth | Prep: 15 min | Cook: 60 min | Serves: 6
Tags: Dinner, Spicy, Indian, Nut-Free, Egg-Free
Ingredients
- 1 tbsp butter
- 2 pcs garlic
- 4 pcs onion
- 8 pcs tomatoes
- 2 pcs carrot
- 8 pcs potatoes
- 8 pcs chicken thighs
- 125 ml coconut powder
- 4 tbsp madras curry powder
- 1 tbsp garam masala
- 10 pcs curry leaves
- 2 cup rice
- 4 pcs naan
- 2 tbsp coriander
- 4 tbsp crème fraîche
- 1 tsp salt
Instructions
- Warm a large deep pan with some butter. Add chopped garlic and gently heat without frying.
- Add four chopped onions to the pan and cook until soft.
- Add chopped tomatoes, carrots, and potatoes to the pan.
- Cut eight chicken thighs into quarters, keeping them on the bone, and add them to the sauce.
- Stir in 125 ml of coconut powder, 4 tablespoons of Madras curry powder, 1 tablespoon of Garam masala, and curry leaves.
- Bring the mixture to a boil, then reduce the heat and simmer for about 45 minutes until oil appears on top.
- Serve with plain boiled rice or naan, and top with coriander and crème fraîche.