Chicken Curry

• 1/3 cup plain yogurt
• 2 tsp ground ginger
• 3 cloves garlic, crushed
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground garam masala
• 1/2 tsp chili powder
• 4 None medium skinless chicken thighs
• 2 tbsp vegetable or peanut oil
• 14 oz tomato puree
• 1/2 cup cream
• None None Fresh cilantro leaves, for garnish
• None None Steamed rice and naan, to serve

1. Combine yogurt, ginger, garlic and spices in a large bowl. Add chicken and stir until well combined. Cover with plastic wrap and chill for 6 hours.
2. Heat oil in a medium heavy-based saucepan over moderately high heat. Cook chicken for 2-3 mins each side or until seared. Reduce heat. Stir in tomato puree and cream. Simmer for 15 mins or until chicken is cooked.
3. Sprinkle chicken with cilantro an serve with rice and naan.

plain yogurt, ground ginger, garlic, sweet paprika, ground turmeric, ground cumin, ground garam masala, chili powder, chicken thighs, vegetable, tomato, cream, fresh cilantro, rice

Taken from recipes-plus.com/api/v2.0/recipes/21136 (may not work)