Ingredients
2 clove Garlic
4 Chicken thigh (bone-in)
1 tbsp Curry powder
100 grams Yogurt
2 Onions
50 ml Canned tomatoes (tomato puree)
1 Bay leaf
500 ml Water
1/2 Apple
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Instantly mince garlic without a knife — self-cleaning basket
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Hot Madras blend — curries, roast vegetables, spiced nuts
Ground curry leaves for when fresh are unavailable — convenient
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hot Madras blend — curries, roast vegetables, spiced nuts
Ground curry leaves for when fresh are unavailable — convenient
Granulated garlic — rubs, seasoning blends, sauces, marinades
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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.