This super-quick creamy curry with a peppery kick is delicious with the fresh tomatoes.
Heat the oil in a wok. Drop in the bay leaf, cloves and peppercorns. Stir and add the ginger-garlic paste. After about 30 seconds, add the chicken and mix it into the spices.
Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices until done.
Finish by stirring in the yoghurt. Heat through, check seasoning and serve with boiled rice and tomato salad.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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