Red Wine Chicken Curry
Cooking Time: 75
Serves: 2
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1. Preheat the oven to 200°C (gas mk 6, 400°F). Chop the onion and garlic fairly finely. Heat the oil in a saucepan and add the onion, garlic and ground ginger. Fry for about 5 minutes, stirring occasionally.

2. Add the turneric, cumin, paprika, chilli powder and ground coriander. Fry for a further five minutes, stirring to prevent the spices from burning. Empty the mixture into a medium casserole dish.

3. Chop the breast or thigh fillets into about 5 pieces each, and add to the casserole dish. Add the wine, yoghurt, ground almonds and salt, and mix well. Cover and place in the oven for 40 minutes.

4. Quarter the tomatoes, and finely chop the fresh coriander. After the 40 minutes, add the tomatoes, coriander, sugar and garam masala to the casserole, stir, cover and replace in the oven for a further 15 minutes.

5. Check the chicken is cooked through. Serve with rice.

Add some hot chilli powder in step 2 if you like a hot curry.
To feed four people simply double the quantity of chicken.
You can purchase your spices on line in the US from Kitchen Etc.

See Also: Recipes
  Lamb Rhogan Curry
  Chicken Biryani
See Also: Book Reviews
  Foolproof Indian Cookery by Madhur Jaffrey
  Pat Chapman's Balti Bible by Pat Chapman
  Madhur Jaffrey's Quick and Easy Indian Cooking by Madhur Jaffrey Madhur Jaffrey
  Pat Chapman's Curry Bible by Pat Chapman

Recipe Ingredients
1/2 teaspoon Ground Coriander
1 teaspoon Garam Masala
2 tablespoons Fresh Coriander
3 medium Tomato
1 small tub Natural Yoghurt
150ml Red Wine
1 teaspoon Salt
1/2 teaspoon Sugar
4 Chicken Breast Fillet
3 tablespoons Vegetable Oil
1 teaspoon Chilli Powder
(mild, unless you like it hot)
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Turmeric
1 teaspoon Ground Ginger
4 cloves Garlic
1 medium Onion
3 tablespoons Ground Almonds

Red Wine Chicken Curry

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