Ingredients

• 400g chicken thighs (skinless)
• 1 large onion (300g)
• 1/2 medium tomato (80g)
• 1 clove of garlic (8g)
• 1 clove of ginger (8g)
• As much pak choi as you like
• 2 green chillies (if you have them)
• 300cc of yoghurt
• 4 tablespoons salad oil
• 300cc water


Spice-Kit For this recipe 

Click here to purchase this spice kit

	Chicken Curry & Lemon Rice Spice kit For 4
	Chicken Curry Spice kit For 4

Directions

Prep

1. Onions sliced 1-2 mm against the fibers
2. Tomatoes roughly chopped into 1 cm cubes
3. Cut the pak choi into 5 mm root and stem pieces and the leaf pieces into chunks
4. Green chilies cut into slits
5. Grate the garlic and ginger
6. Peel chicken thighs and cut into bite-sized pieces

Cook

1. Heat the salad oil and "spice 1" in a frying pan over medium heat.
2. When the green cardamom is fluffy and the spices are fragrant, add the onions and cook over high heat, stirring constantly.
3. Reduce the heat to low, add the garlic and ginger, and cook until fragrant.
4. Add the pak choi roots and stems, tomatoes and green chiles and saute over medium heat.
5. When the tomatoes are blended with the onions, lower the heat and add the yogurt.
6. Turn off the heat, transfer the ingredients from the pan to the saucepan, and add "spices 2" and "spice 3". Set "spice 3" to full if you like it spicy, or half if you don't.
7. Turn on the heat and stir gently, then reduce the heat to medium, add the water and bring to a boil, stirring constantly.
8. Add the chicken thighs and when the surface of the meat turns white, cover and simmer over low heat for about 8 minutes.
9. Remove the lid and simmer over high heat for 2 minutes.
   Add "spice 4", stir, taste and season with salt (not included) if needed.

Well done !!