Chicken Curry

• 1/3 cup plain yogurt
• 2 teaspoons ground ginger
• 3 cloves garlic crushed
• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Garam Masala ground
• 1/2 teaspoon chili powder
• 4 skinless chicken thighs medium
• 2 tablespoons vegetable oil
• 14 ounces tomato puree
• 1/2 cup cream
• cilantro leaves Fresh, for garnish
• naan
• steamed rice

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, garam masala, chili powder, chicken, vegetable oil, tomato, cream, cilantro, naan, rice

Taken from www.yummly.com/recipe/Chicken-Curry-1408629 (may not work)