My most special guest in the kitchen making the famous Sebastian North Indian Curry. @nelliesebastian has been cooking since she was 9 years old and I’m grateful to have been eating this dish for the last 20 years! There is something so special about a family recipe. Thank you Nellie for teaching me and my fellow friends on the gram your recipe. It was delish!
Prep: 10 mins | Cook time: 1 hour | Serves: 4-6
What you will need:
- 1 kg chicken breast
- 1 cup Greek yogurt
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon Garam masala
- salt to taste
- 1/2 a teaspoon chilli powder
- 1 chopped onion
- 1 tablespoon ginger
- 2 tablespoon garlic paste
- 2 tomatoes cut in small pieces
- 1 tomato cut in 4 and chopped
- 1 chopped onion
- 2 tbsp olive oil
- fresh coriander for garnish
Method
- Combine the greek yogurt, coriander powder, turmeric, cumin powder and garam masala (the diamond of the dish according to Nellie) and chilli in a small bowl
- Add some olive oil to a large pot and caramelise the onions until they are golden brown and then stir in the garlic paste, ginger paste, and half of the chopped tomatoes. Cover the pot with a lid for 2 minutes to allow the tomatoes to break down.
- Once the tomatoes have softened, add in the yogurt mixture with all the ingredients in to the pot and add some S&P to taste
- Cover the pot with the lid again over low heat and allow to simmer until the ingredients are combined and well done
- Stir the chicken in, pop the lid back on and allow to simmer over low heat again for about 15 mins. Half way through cooking the chicken, add in the remainder of the chopped tomatoes and some coriander leaves
- Add over some cooked rice and enjoy this very special family recipe
