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Ingredients
  • subheading: Marinade:
  • ½ cup plain yoghurt, full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala (Note 1)
  • ½ tsp chili powder or cayenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
  • subheading: Curry:
  • 1 tbsp vegetable oil or ghee (Note 3)
  • 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
  • subheading: To serve:
  • Rice
  • Coriander/cilantro (optional)
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