members recipes

A tasty full flavour curry with a peppery note. Simple to make, 30 minutes start to finish. You marinated the chicken overnight with the masala (fresh Indian herbs and whole ground roasted authentic spices) with the yoghurt.

Ingredients
900g of chicken -thighs and legs skinless
1 pouch of surti masala from www.curryfusion.net
1tsp of tomato purée
2 tbsp of natural yoghurt
1 green bell pepper, diced
corrigenda for garnish
wedge of lemon

Method
Marinated the chicken in the yoghurt and the surti masala or one of the other masala.
Sautaee the peppers with the tomato puree in a little sunflower oil till soft. Put aside to rest.
In a low frying pan cook the chicken on low heat turning frequently and riving off the liquids to leave a thick saucy covering. Add the softened peppers, season with a little salt and white pepper, garnish with coriander and a good squeeze of lemon. Serve with a little plain boiled rice.