Serves 6
Gather
400g finely chopped leaks
50g garlic infused oil
1 tsp tumeric
2 tbsp hot curry powder
1 tbsp chilli powder
1 tbsp garam masala
1 tbsp cumin
1/2 tbsp mixed spice
1/2 tsp clove
1/2 cinnamon
6 bay leaves
500ml passata
3 tbsp tomato puree
500ml vegetable stock
2 baby chicken (chopped into pieces)
3 tbsp total greek yoghurt (or lactose free yoghurt)
salt
Method
1.) Start by frying the chopped leaks in garlic oil on a high heat. After a minute, add all the spices and mix well. Keep stirring the pot for about 5 minutes. Add the passata and tomato puree and mix again.
2.) Add the vegetable stock and then the chicken pieces. Stir the pot so that the tomato and spices cover the chicken. Lower the heat and keep the pot lid closed. Stir the pot every 5 minutes and cook the curry for a total of 1 hour and 20 minutes, adding the yoghurt half way through.
3.) Add as much salt to your preference. Once the curry has thickened and the chicken has softened, switch the gas off and leave to cool with the lid off for 10 minutes.
chefmarinie 